Sticky Ribs with Chimichurri

Pesto Princess © Ribs

Hello #LoyalRoyals

Breakfast in bed, an early morning surf session, a date with the Cricket World Cup and a cold brew… how will you be treating your dad this Father’s Day?

This weekend we’re cooking these delicious ribs, topped with our Pesto Princess Sundried Tomato Pesto and served with generous blobs of Pesto Princess Chimichurri. By the way, a jar of Chimichurri makes a great ‘guy gift’. All it needs is a swing tag with your Father’s Day wishes written on the back 😉

Here’s to new dads, old dads, serious dads, granddads, step-dads and playful dads.

We 💚 and appreciate you all.
HRH Kathleen

You will need

1 kg pork ribs (pre-cooked from your trusted butcher)
1 kg baby potatoes
3 Tbsp Pesto Princess Sundried Tomato Pesto
Olive oil
Pesto Princess Chimichurri Sauce
1 small bunch parsley, finely chopped
Salt and pepper, to taste

How to

1. Preheat the oven to 200⁰C. Boil the scrubbed potatoes until fork tender. 
2. Layer the ribs on a baking tray with the bone side facing down and baste generously with Pesto Princess Sundried Tomato Pesto. Drizzle with olive oil and roast for 20–30 minutes until the ribs start to crisp-up on the outside.
3. When cool enough to handle, cut the potatoes into small wedges and toss in a little olive oil. If there’s space next to the ribs, squeeze the potatoes alongside them, season generously and roast until golden. If it’s too crowded, roast them in their own oven tray.
4. Once cooked through, toss the roasted potatoes with parsley. Slice the ribs and serve with Pesto Princess Chimichurri Sauce and plenty of serviettes for those sticky fingers.

Serves 4.

Photography by Michelle Parkin.
Recipes and styling by Aletta Lintvelt.

Food Assistant: Andrea Maskew.



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