Preperation: 30 minutes + 1 hour marinating
Cook: 3 hours
2 pork rib racks, halved
500ml beef stock
2 x 400g can cannellini beans, drained
3 dried ancho chillies, deseeded, seeds reserved
3 dried guajillo chillies, deseeded, seeds reserved
220g tomato purée
110g dark brown sugar
125ml sweet sherry
125ml cider vinegar
15 drops Worcestershire sauce
juice of 2 limes
6 cloves garlic, peeled and chopped
1 bunch coriander stalks
1 tbsp dried oregano
3 tsp medium chilli powder
3 tsp cumin seeds, toasted
2 tsp ground black pepper
2 red onions, peeled and thinly sliced
juice of 2 oranges
2 tbsp cider vinegar
1 bunch coriander, roughly chopped
½ bunch fresh mint leaves
¼ bunch basil leaves, roughly chopped
3 cloves garlic, peeled
2 jalapeño chillies, chopped
100ml olive oil
80ml rice wine vinegar
zest and juice of 1 lime
salt and pepper, to taste
coriander sprigs and sliced jalapeños, to garnish
lime wedges, to serve
To make the rib sauce, dry-fry the chillies in a frying pan over medium heat for 2–3 minutes, or until toasted. Place the chilli seeds in a bowl and cover with the water. Set aside for 15 minutes to soften.
Drain the soaked chilli seeds and place them with the toasted chillies, 500ml boiling water and the remaining ingredients in a food processor. Process until smooth. Transfer the sauce to a large saucepan over medium heat and bring to the boil. Simmer for 15–20 minutes, or until thickened. Set aside to cool, then refrigerate for 30 minutes, or until cold.
Preheat the oven to 160°C. Place the ribs in a large roasting dish and pour over the stock. Cover tightly with foil. Roast, turning halfway, for 2 hours, or until tender.
Remove the foil, then transfer the ribs to an oven tray.
To make the pickled onions, place the onions in a large bowl of boiling water. Stand for 30 seconds, then drain.
Whisk the orange juice and vinegar in a bowl. Add the onions, then refrigerate for 1 hour to marinate.
To make the salsa verde, place the herbs, garlic and chilli in a food processor and process until finely chopped. With the motor running, drizzle in the oil and vinegar until combined. Stir in the lemon zest and juice and season to taste. Transfer to a bowl and stir in the drained cannellini beans.
Brush the ribs with the sauce and cook under a hot grill, basting frequently with sauce, for 2–3 minutes on each side, or until bubbling and glazed.
Divide the ribs among 4 plates and spoon over the bean mixture and pickled onions. Garnish with coriander and jalapeño slices and serve with lime wedges on the side.
My Kitchen Rules, Australia's most watched cooking show, has helped ignite the passions of millions of home cooks.
Now, in one stunningly photographed and beautifully presented cookbook, you have the chance to make all your favourite recipes in your own kitchen. Plate up Veronica & Shadi's Grilled Swordfish, Sammy & Bella's Salmon Fish Fingers, Nic & Rocco's Macarons Six Ways, Luke & Scott's Zesty Prawn Salad, Dan & Steph's Lamb Roulade with Smoked Carrots and Mint Pesto, Helena & Vikki's Baked Moussaka or Jac & Shaz's Red Velvet with Chocolate and Raspberries.
With all the best dishes from the first six seasons of the show, you and your family can create your own instant restaurant, cook and compare your meals to your favourite teams' and score the results just like Pete and Manu.
Sophie Green has written several novels. She lives in Sydney and is a lifelong fan of Home and Away.
MKR: Best Of The Best Cookbook
Author: Sophie Green