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Pork Ribs & Polenta

Posted by John Reed on 8th July 2021

Approx. 2- 4 Portions

Pork Ribs

907g/2lbs x Sliced baby back pork ribs
1/2 x White onion (Peeled & diced)
2 x Garlic cloves (Peeled & grated)
2 x Carrots (Washed, peeled & sliced)
30ml/2tbsp x Vegetable/Canola oil
2tbsp x Plain/All purpose flour
2tsp x Paprika
1tsp x Onion powder
1tsp x Garlic powder
1tsp x Ground cumin
1tsp x Mustard powder
Pinch x Natural sea salt
1/2tsp x Cracked black pepper
750ml/25.3floz x Pork or chicken stock


300g/10.5oz x Polenta
1000ml/33.8floz x Milk (Add more if needed)
1 Sprig x Fresh sage (Finely chopped)
2 x Garlic cloves (Peeled & grated)
20g/4tbsp x Parmesan cheese (Finely grated)


1) Place a large crockpot or frying pan onto the stove, on a medium heat with 30ml of oil. Once hot add the diced onions, grated garlic and the sliced carrots. Cook out for 3 – 4 minutes until soft then adding the 2 tablespoons of flour, cooking out for 2 – 3 minutes. Add the rest of the ingredients apart from the ribs and the stock. Start to slowly add the stock little by little, mixing the Roux until it forms a sauce. Next turn the heat down to a low and let it cook out the sauce. Place another frying pan onto a high heat and add tablespoon of vegetable oil to the pan, once hot carefully add the pork ribs searing them off for 2 -3 minutes until golden in colour. In addition add the pork ribs to the crockpot and place a lid over the top. Place into the oven for 2 – 3 hours until the ribs are tender, add more warm water or stock if it starts to dry out. If you did not have a crockpot you can always place the ingredients into a baking dish and cover with foil.

2) For the polenta prepare all the ingredients, place the polenta, milk and the garlic into a large saucepan. Place onto a medium heat continuously stirring with a spatula. Cook out for 20 – 30 minutes until the grains are soft. In addition add more milk if you feel it needs more. Once cooked add the rest of the ingredients and season with natural sea salt if needed. Take the ribs out once tender and serve the ribs over the top of the polenta.


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