By Lea Brink
The tastiest “hotdog” to enjoy with a cold beer and a rugby match.
You will need:
1 Ciabatta bread
1.5 kg pork ribs
½ cup water
½ cup red wine vinegar
3 tablespoons Dijon mustard
3 tablespoons olive oil
1 tablespoon chilli powder
1 tablespoon garlic powder
1 tablespoon lemon juice
1 teaspoon Worcester sauce
½ chopped red onion
100g young spinach leaves
2 tablespoons dried thyme
½ cup melted butter
Preheat the oven to 200°C.
Place a single layer of ribs in an oven pan and bake for 20 minutes.
Combine the water, vinegar, mustard, olive oil, chilli powder, garlic, lemon juice, Worcester sauce and thyme in a jug. Stir through thoroughly until a thick sauce forms.
Spread a generous layer of the sauce over the ribs. Turn the ribs over and also cover with a layer of sauce on this side. Bake the ribs for a further 20 minutes in the oven at 180°C.
Remove the ribs from the oven and spread with another layer of sauce. Put back in the oven for a further 25 minutes until the ribs are golden brown in colour.
Remove the bones from the ribs. The meat will be very tender and the bones can be pulled out easily.
Cut the Ciabatta bread in half to form a giant hotdog. Spread the melted butter on the two open sides of the Ciabatta role. Place the spinach leaves on top of the butter layer.
Cut the pork ribs into smaller pieces and place on top of the spinach leaves. Sprinkle the red onion on top.
Close the Ciabatta role and cut into slices.