Luxury Coleslaw and Smoked Rib Pita Pocket

Cooking Time
120 Minutes

Portions
2

Ingredients

Increase Portion Size

• g 2ea Country Range Dough Ball
• g Country Range Luxury Coleslaw
• g Rack Baby Back Ribs
•   tbsp Country Range Smoked Paprika
•   tsp Country Range Ground Cumin
•   tbsp ountry Range Pure Clear Honey
•   tsp Country Range Barbecue Sauce
•   tsp Country Range Ground Garlic
• g Country Range Large Gherkins (slices)

• 1

  Step 1

  Marinate the ribs over night in garlic, cumin and smoked paprika.
• 2

  Step 2

  Cook the ribs slowly in the oven for 2 hours at 125oC covered in tin foil.
• 3

  Step 3

  Pour over the BBQ sauce and honey - glaze the ribs for 1 more hour, turning the rack every 15mins and basting with the glaze juices
• 4

  Step 4

  Once the meat pulls from the bone keep warm.
• 5

  Step 5

  Defrost 2 dough balls, turn the oven up to 260.
• 6

  Step 6

  Roll out the dough balls to 7”.
• 7

  Step 7

  Cook the dough ball in the oven for 1 min until light and fluffy.
• 8

  Step 8

  Pull the meat off the bones, add to the pitta with some luxury coleslaw and slices of gherkin.

Ingredients

• 180 g 2ea Country Range Dough Ball
• 50 g Country Range Luxury Coleslaw
• 1 g Rack Baby Back Ribs
• 2 tbsp Country Range Smoked Paprika
• 1 tsp Country Range Ground Cumin
• 1 tbsp ountry Range Pure Clear Honey
• 2 tsp Country Range Barbecue Sauce
• 1 tsp Country Range Ground Garlic
• 8 g Country Range Large Gherkins (slices)