🍽 Recipe of the Week features fresh local Side Ribs from Weston Abattoir, Maidstone

👇🏻 Here’s a market fresh meal idea:

Ingredients (Serves 4):

For the Pork Side Ribs

– 3–4 lbs fresh pork side ribs

– 2 tbsp olive oil

– 2 tbsp paprika

– 1 tbsp brown sugar

– 1 tbsp garlic powder

– 1 tsp onion powder

– 1 tsp chili powder

– ½ tsp cayenne pepper (optional, for heat)

– Salt & black pepper, to taste

– 1 ½ cups smoky BBQ sauce (your favourite brand or homemade)

For the Cheddar Mashed Potatoes

– 2 lbs Yukon Gold potatoes, peeled & cubed

– ½ cup milk (warm)

– 3 tbsp butter

– 1 cup sharp cheddar cheese, shredded

– Salt & pepper, to taste

For the Green Beans

– 1 lb fresh green beans, trimmed

– 1 tbsp olive oil or butter

– 2 cloves garlic, minced

– Salt & pepper, to taste

Directions:

Prep & Season the Ribs

1. Preheat oven to 300°F (150°C).

2. Remove the thin membrane from the back of the ribs for best tenderness.

3. Rub ribs with olive oil. In a small bowl, combine paprika, brown sugar, garlic powder, onion powder, chili powder, cayenne, salt & pepper.

4. Massage the spice rub evenly over the ribs.

Slow Roast the Ribs

1. Place ribs on a foil-lined baking sheet, cover tightly with foil, and bake for 2 ½–3 hours until tender.

2. Remove foil, brush generously with BBQ sauce, and return to oven uncovered for 20–30 minutes, basting once more.

Make the Cheddar Mashed Potatoes

1. While ribs cook, boil potatoes in salted water until fork-tender (about 15 minutes).

2. Drain and mash with warm milk, butter, and cheddar cheese until smooth and creamy.

3. Season with salt & pepper to taste.

Sauté the Green Beans

1. In a skillet, heat olive oil or butter over medium heat.

2. Add garlic and cook until fragrant (30 seconds).

3. Toss in green beans, season, and sauté 4–5 minutes until bright green and tender-crisp.

Serve – Plate the ribs with a side of cheesy mashed potatoes and green beans. Add extra BBQ sauce for dipping, if desired.

🚨 Fresh local Side Ribs from Weston Abattoir, Maidstone are ON SALE at Schinkels’ Meat Market in Essex until September 18th!

✨ See more recipes at schinkels.com ✨