Marinated Loin Ribs With Stuffed Spinach & Corn Bread

20min

40min

60min

Ribs:
750g Eskort Marinated Loin Ribs
Eskort Secret Braai Spice/BBQ spice
Stuffed Spinach:
200 g Eskort Rindless Streaky bacon
10 spinach leaves
250 ml cottage cheese
250 ml mozzarella cheese, grated
65 ml chives
65 ml sundried tomatoes
125 ml bread crumbs
45 ml whole grain mustard
olive oil for brushing
Corn Bread:
500 g self-raising flour
1 tin sweetcorn for recipe and 2 empty tins, for baking the bread on the braai (alternatively bake in a bread tin in the oven)
2 eggs
1 cup buttermilk/inkomazi
2 cloves garlic, finely chopped
125 ml feta cheese crumbled
45 ml sage, chopped
5 ml cayenne pepper
5 ml salt

Ribs:
Braai the ribs over medium hot coals for approximately 10 minutes, turning frequently and basting with marinade.
Spice with BBQ spice and braai for another 5 minutes each side.
Stuffed Spinach:
Wash spinach leaves and lay them onto a working surface overlapping each other (do not remove stalks and vein).
In a large mixing bowl, mix together cottage cheese, mozzarella, chives, sundried tomatoes, bread crumbs and whole grain mustard.
Spread the cheese mixture over the spinach leaves covering them completely.
Roll up each spinach leaf, then roll and secure four rashers of bacon around each roll (equally spaced on height).
Brush with olive oil, wrap in foil, place on the hot coals and cover with hot ashes.
Cook for approximately 8 – 10 minutes.
Corn bread:
In a large mixing bowl, combine all the ingredients and mix until a smooth batter forms.
Line the sweetcorn tins with baking paper and spray with cooking spray.
Add batter to each tin, cover with baking paper and wrap in foil.
Place the tins of corn bread in the hot coals and cover with ashes.