Two dinners (or more) in one cook: Joda’s Ribs

One thing my family are obsessed with, it’s food. It’s our love language. We love to cook, we love to eat together and we love to share what’s good. One thing that happens during this isolation business is when we catch up on House Party we inevitably ask eachother “what are you having for dinner” or “what are you cooking?” and then another person jumps on and we spend out time talking about…food!

Last Friday we were having a chat when inevitably I asked my brother what he was cooking for dinner and he instantly got animated sharing a recipe he got from our cousin Jodie, which was a fave in his family. I knew I would have to try it as it was everything I loved: cooking in one pan AND getting more than one meal from it. I made this for lunch on Sunday for my family who loved it. We got two different meals out of it (but ate them at the same time because: iso pigs) but we had enough sugo sauce leftover for another pasta meal, or maybe for pizzas on Friday night that I am going to make for when Lucy and the kids can FINALLY come over on Friday.

See? Cooking for each other brings us happiness. I cannot wait for that meal when we can ALL be together again. Bring it on!

Joda’s Ribs

2 racks whole pork ribs
1 onion (red or brown)
3-4 cloves garlic (minced)
1 big bunch basil
1 handful fresh oregano or decent amount of dried
2 bottles tomato passata
BBQ sauce
Salt & pepper

1. Preheat your oven to 180 degrees fan forced. Finely dice your onion, your bunch of basil and mince the garlic ready for frying off

2. Into a heavy based roasting pan (I use and love a SCANPAN and think they cannot be beaten, we have a medium size and small we use for various things) drizzle in some olive oil and then brown off the ribs on both sides to get a little colour and then set aside

3. Into the same pan you’ve just browned the ribs in, fry off the onion, garlic and basil until translucent, add in the tomato passata and then let bubble for a min or two.

4. Add in the ribs into the sauce (I wedged them right down so they were covered in sauce) cover tightly with foil and place into the oven for 1.5-2 hours

5. When the ribs have cooked for between 1.5 to two hours take them out of the sauce and place them onto a rack. Cover with some good quality BBQ and place them back into the oven to brown. You can crank that heat up a little

Now you could serve those cooked ribs as is with maybe some mash, chips or salad – whatever you like to have with ribs…or cook some pasta with the sauce and eat them together. That sauce could be used for so many different things and has the best flavour thanks to the pork ribs cooking in in and the low and slow bubble that comes from the oven for a long time. It’s delicious!

6. We cooked some pasta and served the ribs with the pasta which made my almost veggo daughter happy (she did manage a few ribs though, who can resist) and the other girls LOVED that pasta sauce. As I said I have extras for pizza bases tomorrow night but it could be used as a better and more complex tomato sauce in any recipe that calls for it

Ribs and Tomato sauce

This one pot wonder creates two meals in one: tasty dlow cooked ribs and a delicious tomato sauce that can be used in pasta and other things.
5 from 3 votes
Prep Time 10 mins
Cook Time 2 hrs

Equipment

  • Raosting pan
  • Wire rack
  • Pot for pasta

Ingredients
  

  • 2 racks pork ribs
  • 1 onion red or brown
  • 3-4 cloves garlic minced
  • 1 big bunch basil finely chopped
  • 2 bottles passata
  • BBQ sauce for brushing onto ribs
  • Salt & pepper
  • 1 handful fresh oregano finely chopped (or use a decent sprinkling of dried)

Instructions
 

  • Preheat your oven to 180 degrees fan forced. Finely dice your onion, your bunch of basil and mince the garlic ready for frying off
  • Into a heavy based roasting pan drizzle in some olive oil and then brown off the ribs on both sides to get a little colour and then set aside
  • Into the same pan you've just browned the ribs in, fry off the onion, garlic and basil until translucent, add in the tomato passata and then let bubble for a min or two.
  • Add in the ribs into the sauce (I wedged them right down so they were covered in sauce) cover tightly with foil and place into the oven for 1.5-2 hours
  • When the ribs have cooked for between 1.5 to two hours take them out of the sauce and place them onto a rack. Cover with some good quality BBQ and place them back into the oven to brown. You can crank that heat up a little
  • We cooked some pasta and served the ribs with the pasta which made my almost veggo daughter happy (she did manage a few ribs though, who can resist) and the other girls LOVED that pasta sauce. As I said I have extras for pizza bases tomorrow night but it could be used as a better and more complex tomato sauce in any recipe that calls for it

 

This would be a great meal to serve up when feeding a crowd of people just add more ribs, more sauce and you could feed an army. In fact, this might just get a run the next time we are all together…

Are your family foodies like us?
Do all your conversations inevitably go to food?
Have you been sharing recipes and ideas in iso?

Comments

  1. Brother Sam says

    You forgot the oregano!! Fresh or dried, in with the basil. For mine, as crucial an ingredient as anything.

  2. Hi Beth!
    Great recipe and perfect for these cold days in iso!
    What brand of bbq sauce did you use?
    Thanks in advance
    Jane x

  3. 5 stars
    My husband (huge non cook) has been feeling guilty during ISO as I have made what feels like a bjillion meals over the last 6 weeks. Said he felt like ribs so I showed him this recipe and he actually shopped and cooked for it tonight. Was absolutely delicious and devoured by two very fussy teenagers.
    Thank you Beth, another winner.

  4. Dawn Robbo says

    Beth that sounds magnificent !!! Dawn

  5. Michelle Duncan says

    5 stars
    Cooked this on Sunday night when I could have my son and DIL over for dinner, ribs are his all time fave and he loved this! We fed 6 of us with extra yummy sauce left over for an other pasta dish. Thanks for sharing 🙂

  6. Renae Foottit says

    5 stars
    Made this with a lamb shoulder because that’s what I had in the freezer and WOW!!!!! Added a dash of cream at the end and absolutely delicious. Will cook again ❤

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