Ingredients

• 2 cups brown sugar
• 2 tablespoon olive oil
• 1 tablespoon black pepper
• 1 tablespoon cayenne pepper
• ½ cup cider vinegar
• 1 kg pork ribs

• 2 tablespoons olive oil
• 3 cloves garlic, chopped
• ½ red onion, thinly sliced
• 1 red capsicum, thinly sliced
• 1 cup tomato sauce
• ½ cup cider vinegar
• ½ cup sugar
• Salt and pepper, to taste

• 1 bunch collared greens
• 125ml salted water
• 125ml turkey stock
• 50ml cider vinegar
• 50g butter
• 3 cloves garlic
• Juice of 2 lemons

• 200g black eyed peas
• Juice of 1 lemon
• 1 clove garlic, chopped
• 500ml turkey stock
• 50g potato starch

• 2 whole chickens
• Buttermilk marinade
• 500ml full cream milk
• 500ml heavy cream
• 20g salt
• 3 tablespoons cayenne pepper
• 2 tablespoonspaprika
• 2 tablespoons black pepper

• 500g plain flour
• 2 tablespoons cayenne pepper
• 10g salt
• 2 tablespoons black pepper
• 1 tablespoon paprika
• 200g potato starch
• Oil, for frying

• 500g macaroni
• 100g cheddar cheese, grated
• 100g Monteray Jack cheese, grated
• 100g Tasty cheese, grated
• salt and black pepper, to taste
• 200ml heavy cream

Add to Shopping List

Method

Preheat oven to 180⁰C.

For spicy rub, combine all ingredients in a bowl. Place ribs in a roasting dish, rub over spicy rub and marinate for 1-2 hours in the refrigerator.

Cover ribs with foil and roast for 30 minutes.

For sweet ‘n’ sour BBQ sauce, heat oil in a frying pan, add onion, garlic and red capsicum and sauté until soft. Add tomato sauce, cider vinegar and sugar and stir to combine. Bring to the boil, reduce heat to low and simmer until sauce has reduced and thickened. Season with salt and pepper to taste.

Take ribs and cut into individual pieces, coat in ½ the sweet ‘n’ sour sauce and return to the roasting dish. Bake for 10 minutes or until sauce has begun to caramelise. Brush with remaining sauce to serve.

Place collared greens, salt water and turkey stock in a saucepan and braise for 15-20 minutes. Drain well and season with vinegar.

Melt butter in a frying pan, add garlic and sauté for 1 minute. Add braised collared greens and panfry for 3-5 minutes. Season with lemon juice to serve.

Place black eyed peas, garlic, stock and water in a sauce pan and boil until soft. Drain liquid into a jug and reserve. Return to the saucepan along with lemon juice, potato starch and 1 cup reserved liquid and stir until thickened.

Cut chicken into pieces.

For marinade, place all ingredients in a bowl and mix to combine. Add chicken pieces and marinate for 1-2 hours in the refrigerator.

For flour coating, place all ingredients in a bowl and mix to combine.

Drain excess marinade from chicken pieces, dip in flour coating and shake off excess flour. Repeat process ensuring chicken pieces are well coated.

Heat oil in a large saucepan or deep fryer to 180⁰C. Deep fry chicken until crispy and golden, drain on a paper towel-lined plate.

Cook macaroni in a saucepan half filled with boiling salted water until al dente.

Drain well and rinse under cold water to halt the cooking process.

Combine macaroni, 2/3 of the 3 cheeses mixture, black pepper and salt in a bowl and transfer to a greased oven or casserole dish.

Pour over heavy cream, sprinkle with remaining grated 3 cheese mixture and bake for 15-20 minutes or until golden brown.