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Delicious Little Treasures
Sriracha Blackout BBQ Ribs
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This recipe, titled "Sriracha Blackout," is a spicy Asian-inspired BBQ dish featuring beef ribs. The recipe includes instructions for preparing the ribs by simmering them in beef stock and for making a spiced carrot side dish. A key ingredient is Sriracha Blackout sauce, described as intensely spicy and used both in the marinade and as a flavour enhancer. The instructions are detailed, covering steps for cooking the ribs and preparing a complementary carrot mixture. The final dish combines tender ribs with a vibrant carrot side, offering a flavourful and fiery culinary experience.
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Sriracha BLACKOUT If you're craving an intense burst of heat, Sriracha Blackout is the ultimate choice! This bold and fiery sauce packs an extreme punch, making it perfect for those who truly love spice. However, it's not for the faint-hearted, so approach with caution! For spice enthusiasts, Sriracha Blackout can elevate your favourite dishes to new levels. Use it as a marinade for grilled meats, a zesty addition to stir-fries, or a daring dip for snacks. Just a little goes a long way, so start small and savour the heat. Whether you're a seasoned chili lover or looking to challenge your taste buds, this sauce promises an unforgettable flavour experience.
INGREDIENTS DIRECTIONS
PREPARE THE RIBS
MAKE THE SAUCE
1.2kg Beef Ribs
2 tbsp Pukara EV Olive Oil
2 x Small red onion
375g Sriracha Blackout sauce
2 x tsp mustard seeds
1 x tsp cumin seeds
3 x Carrots, shredded
1. Add Ribs to beef Stock
2. Place over high heat and bring to a boil.
3. Reduce the heat to a simmer and cook for 25 minutes.
4. Remove from the heat and let the ribs cool in the cooking liquid.
1. Heat half the oil in a deep frying pan over medium heat.
PREPARE THE CARROT MIXTURE
RECIPE NOTE
Serve Just before serving, stir the fresh coriander leaves into the ribs.Serve the ribs alongside the spiced carrot mixture for a flavorful dish.
tender.
1. In a separate frying pan, heat the remaining oil over medium heat.
2. Add the remaining onion and cook for 3 minutes.
3. Stir in the mustard seeds and cumin seeds, cooking for 2 minutes until fragrant.
4. Add the carrots and sauté for another 3 minutes.
5. Remove from heat and season with salt and white pepper to taste.