Marinated pork ribs and creamy mash
This gluten-free treat is much easier to throw together than you’d think and is perfect if you suffer from IBS. Try it tonight!
Marinated Pork ribs
2–3 teaspoons gluten-free cornflour
60 mL (1⁄4 cup) water
2 tablespoons red-wine vinegar
1 teaspoon grated lemon zest
75 mL (1⁄3 cup) tomato purée
2 teaspoons sweet paprika
1 teaspoon ground cumin
2 tablespoons brown sugar
2 tablespoons garlic-infused olive oil
2 kg pork spare ribs
4 large Sebago or Coliban potatoes
75 mL (1⁄3 cup) lactose-free milk 2 tablespoons butter
a pinch of salt
freshly ground black pepper
To make marinated pork ribs
- Place the cornflour in a medium-sized bowl and combine with a little of the water to form a paste. Add the vinegar, lemon zest, tomato purée, paprika, cumin, brown sugar, olive oil and remaining water.
- Bring almost to the boil in a medium-sized saucepan, stirring continuously, until the sauce is thick enough to coat the back of a spoon. Remove from the heat and leave to cool to room temperature.
- Brush the cooled sauce over the pork spare ribs, making sure they are well coated. Cover and refrigerate for 2–3 hours.
- Remove the ribs from the refrigerator. Cook on a hot barbecue or in a frying pan over a medium–low heat for 8–10 minutes or until cooked through, turning regularly so the marinade doesn’t burn.
To make the creamy mash
- Put the potatoes in a large saucepan of cold water. Bring to the boil then boil gently for 15 minutes or until tender when pierced with a skewer.
- Drain and set aside for 5 minutes to cool slightly. Peel the potatoes and return to the pan.
- Add the remaining ingredients and mash until smooth. Season with pepper, cover and keep warm.
Also from The Two-Step Low-FODMAP Diet and Recipe Book - try this amazing Moroccan lamb with lemon spinach.