You are here: Home / Other Recipes / FEEL LOST: Sticky Pork Spareribs w Chunky Pumpkin & Carrot Mash
FEEL LOST: Sticky Pork Spareribs w Chunky Pumpkin & Carrot Mash

FEEL LOST: Sticky Pork Spareribs w Chunky Pumpkin & Carrot Mash

To be cooked and enjoyed when you’ve lost sight of where you’re headed,
and you need to regain your sense of vision and direction…
Carrots and pumpkin are high in beta carotene, which replenishes eyes and helps
get rid of harmful toxins.  It acts as an antioxidant to resist stress to the eyes,
protects eyes from the harmful effects of UV light, and can also help to 
adjust eyes to night vision. 
“For my part I know nothing with any certainty, except the sight of the 
stars that make me dream.”  (Vincent Van Gogh)
“I Can See Clearly Now”  (Jimmy Cliff)

(serves 3) 
  • Slabs of pork spareribs (1 kg)
  • Rocket Fuel sauce (1/2 cup)
  • Barbecue sauce (1/4 cup)
  • Soy sauce (2 tbsp)
  • Honey (1 tbsp)
  • Orange juice (1/4 cup)
  • Crushed garlic (1 tbsp)
  • Crushed ginger (1 tsp)
  • Pumpkin (medium sized)
  • Carrots (3-4 medium sized)
  • Cumin (2 tsp)
  • Thyme (2 tsp)
  • Fine wholegrain mustard (1 tbsp)
  • Grated parmesan (1/3 cup)
  • Butter (a good knob)
  • Salt
  • Pepper
  • Cayenne pepper (optional)

  • In a bowl, mix the Rocket Fuel sauce, barbecue sauce, soy sauce, honey, orange juice, garlic and ginger together. 
  • Marinate the ribs generously and lay them in a shallow oven dish. Cover them and put them in the fridge for 3 hours or overnight.
  • Take the ribs out of the fridge, cover the dish with foil and put them in the oven (170 degrees should do) for approximately 40 minutes.
  • Uncover the ribs and put them in the oven again for another 15 minutes (give or take) until the ribs have browned nicely and look scrummy.
  • In the meantime, cut the carrots and pumpkin into large chunks.
  • Start boiling the carrots first, and then a few minutes later add the pumpkin with salt and pepper (and some thyme and cumin if you wish) until they are just over half cooked. 
  • Drain the carrots and pumpkin and then put them back into the pot.  Add butter, cumin, thyme, mustard, grated parmesan, salt and pepper and lightly mash with a spoon.  Don’t make them too much because then it will lose its chunkiness.  Keep tasting and add more of the above ingredients if required.  Sprinkle some cayenne pepper if you want some spice.
  • Serve with the chunky pumpkin and carrot mash on the plate, with a number of ribs creatively placed on top of each mound. 
Scroll To Top