Ribs anyone?

Michelle Phetlhe | Wednesday April 30, 2025 12:59

Right up until I made a phone call and confirmed there was a last cabbage head at the veggie store hubby had recently discovered at Mowana Mall, tucked away in a quaint corner under the escalator. I remember he stumbled upon it weeks before as we cooked for what is to date, one of the most nerve wracking meals to come out of our kitchen. We were making lunch with Danone products as a key ingredient for the company VP visit. We needed herbs or avo for the Mexican Corn salad to complete the lunch. A couple of days later I almost didn't get a chance to appreciate the store for how truly special it was because of coming very close to losing the cabbage I booked via the phone with the store owner, to Mr and Mrs Greaves who gracefully gave me the cabbage they purchased minutes before I arrived. The shop is called The Farm House Pantry and the friendly couple who run it seem to be invested in ensuring they offer the most nutritious & flavourful fruit and vegetables. Everything from the store aesthetic to the service and informative chats about fruit, vegetables, growing them, down to recipes for me feels like something out of a scene from the series ‘Emily comes to Paris’, save that it's not an outdoor stall at a market place. To be honest, the store feels specially designed to cater for individuals with a passion for food and whipping up wholesome meals to make memories over, while sharing meaningful conversation and laughs with friends and family.

Disclaimer, I take nothing away from our own local fruit and veggie markets who are also run buy amazing people. This store offers us customers an experience and they have expanded their offerings to include homemade jams and desserts which set them apart. Hot Cross Buns made with 2i Nutriday dough and Hinds Cinnamon and Ginger were the only thing I had planned for Easter weekend meals until the 11th hour. We didn't have any solid travel plans so I quickly realised this was a great opportunity to do some content cooking using some of the NEW spices and seasonings from Hinds The Strong One.

First things first, I headed out to the store to buy some ribs so I finally use my Hinds Rib & Wing Spice. I've always wanted to make pork belly as I'm very intrigued by the artistic presentation and technical steps taken to make it. I honestly enjoy a good challenge in the kitchen. Note to self and you the reader; cook with confidence! We all have great potential in the kitchen. This is how I ended up at Farmhouse Pantry, I figured a complete meal needed some veggies. The welcome was so warm I found myself sharing my meal ideas and asking for tips and suggestions and even ended up buying apple sauce to serve up with my pork belly. Ribs with veggies were another meal up for Easter weekend. I opted for this to be one of the first meals to come out of the kitchen because it's important that we review the New Rib & Wing Spice, as much as I trust Hinds. The proof is in the pudding, or rather in the seasoning in this case. Well no, we're not making pudding, but you know what I mean. In finality, I made ribs paired with butternut and roasted veggies, which I seasoned with the Hinds Veggie, Roots and Beet Seasoning. One thing I've noticed and really appreciate with the new offerings in the Hinds Spice and Seasoning range is that the products are all packed with flavour. There are layers of flavor, which make cooking so much easier because you don't have to reach for anything more. I'm sharing a 2.5hr long recipe for perfect fall off the bone ribs, I'll tell you this for free, calculate your mealtime to ensure no one dies from hunger while waiting.

INGREDIENTS

1 rack of pork ribs Hinds ribs and wings seasoning 1 tbls kosher salt BBQ sauce of choice

What is a dry rub?

A dry rub is a mixed spice blend that is adhered to meat prior to cooking. The spice blended dry rub creates a coat to season the meat and infuse it with flavour. By leaving a dry rub on meat for a few hours, you can marinate the meat, which allows the spices to really get in there. Dry rubs can be used not only on ribs, but other pork products, chicken, and beef.

INSTRUCTIONS Sprinkle some of the spice rub over the ribs, and using your fingers, massage it into the rack. Flip over and repeat. After you have rubbed both sides of the ribs, wrap them in foil. The curved side of the ribs that you tore the membrane off, should be facing down. What makes these ribs fall off the bone, is the medium heat slow cook time in the oven. I cooked the ribs at 135 °C for 2 1/2 hours. The moisture is locked in, giving you tender, juicy ribs. To get that delicious char on the ribs, I finish them on the grill. Brush your favourite BBQ sauce on top! If you don’t have a grill, broil them on high for a minute or two (keep an eye on them so they do not burn). Seriously! I almost burned them. These slow-cooked oven ribs literally fall off the bone. I hope you enjoy these juicy, tender, dry-rubbed ribs!