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Luxury Coleslaw and Smoked Rib Pita Pocket

Method

  1. Marinate the ribs over night in garlic, cumin and smoked paprika.
  2. Cook the ribs slowly in the oven for 2 hours at 125oC covered in tin foil.
  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. Once the meat pulls from the bone keep warm.
  5. Defrost 2 dough balls, turn the oven up to 260.
  6. Roll out the dough balls to 7”.
  7. Cook the dough ball in the oven for 1 min until light and fluffy.
  8. Pull the meat off the bones, add to the pitta with some luxury coleslaw and slices of gherkin.