Kezia Eniang

Food & Lifestyle Blog
Lunch | Rice

Jollof and Za’atar Spiced Ribs #RennieMysteryBoxChallenge

February 12, 2016

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Remember a few weeks back at the rennie happy eating even with the Sorted Food Guys, I mentioned a Mystery box challenge? well here it is! Now on to the challenge, we had to randomly select one of the numbered boxes (pictured above) and hidden inside were unusual and nameless ingredients that we were challenged to make a recipe out of.

I was lucky enough to pick what I considered the right box (for me that is)  and tucked inside my chosen box, in a clear plastic bag was an assortment of fragrant dried herbs and I instantly thought – middle eastern, marinade, as in, what it can be used for and surprisingly I was right!

The ‘herbs’ were Za’atar a combination of beautifully fragrant middle eastern herbs mixed with sesame seeds, dried sumac, salt, as well as other spices. I did do something quite unorthodox by using it on a pork recipe. However, it did taste amazing and can be used with the same ingredients for chicken and lambI made grilled ribs with a slightly sweet tangy yogurt marinade served with Jollof rice with salad. Please see recipe list below.

700g Pork ribs.

1 lemon

1 tsp of Black pepper

1st White pepper

1 x Scotch Bonnet (Habanero pepper) chopped (alternatively chilli flakes of west African dried pepper)

1 Teaspoon Salt

2 Tbsp of Honey

Greek yogurt (or plain)

2 Tablespoons of Za’atar.

2 Cloves of Garlic minced

1 tsp of ginger minced

2 1/2 tbsp Olive oil

Knorr Bouillon cubes x  2 (optional)

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In a bowl add your ribs, wash with half a lemon and water. Pat dry with a kitchen towel and begin to season with salt (a large pinch), black pepper, white pepper, garlic, ginger. Combine olive oil and honey in a separate bowl with the Za’taar and pour over the seasoned ribs. Combine well. And lastly as a spare of the moment decision I threw in the yogurt all you’ll need is 2 tablespoons. Combine all cover and leave to marinate for a few hours, best done over night.

Transfer to a large pot I like to use my trustee red ceramic pot, add a bit of water, cover and leave to cook on medium to low heat for 30 minutes (add some water if it dries off). This will help speed the cooking process. When the time is up transfer ribs to a baking tray and pop it in the oven or grill for a further 15 minutes, cook till tender, turning over to brown both sides. With the left over marinade simmer for 5 minutes add some cornflour to make a delicious glaze and coat ribs with upon finishing.

Once is done leave the ribs to rest, then serve.

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Ribs were made with Jollof rice check out my recipe here  or (watch below) with a side of simple salad, so simple I didn’t make a salad dressing. lol.

Hope you like this, check out the guys at Sorted with the ‘Mystery Box Challenge’ watch the video on their YouTube channel here.

a big thank you to Rennie for this fantastic opportunity visit Mystery Box Challenge  to find out more.



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