Serves: 4–5

Prep time: 15 minutes + marinating

Cooking time: 2–2½ hours

Ingredients

• 1.5 kg pork ribs
• 250 ml ginger beer (we love Pete’s Naturals Ginger Bear)
• 3 tbsp Mixed Roots Bee Sting Hot Honey Drizzle
• 4 tbsp soy sauce
• 4 cloves garlic, crushed
• 1 tbsp freshly grated ginger
• ½ tsp smoked paprika
• ½ tsp freshly ground black pepper
• 1 tbsp cornflour

Method

1. Make the marinade

In a bowl, combine the ginger beer, Bee Sting Hot Honey Drizzle, soy sauce, crushed garlic & ginger, smoked paprika and black pepper & cornflour.

Stir until the honey is well incorporated & there are no lumps in the cornflour.

2. Marinate the ribs

Place the ribs in a large dish or resealable food-safe bag. Pour over the marinade, ensuring the ribs are well coated. (As I said earlier, I prefer slicing the rack into single ribs – makes for easier handling and quicker cooking!)

Cover and refrigerate for at least 4 hours, preferably overnight. If using a whole rack, turn the ribs occasionally so the marinade reaches all sides.

3. Cook until tender

Preheat the oven to 130°C fan bake.

Pour the ribs, marinade and all and place them in a roasting dish.

Cover tightly with foil.

Bake for 3½ – 4 hours, until the meat is tender and beginning to pull away from the bones.

4. Finish the ribs

Remove the foil and increase the oven temperature to 220°C fan bake.

Cook for another 10 – 15 minutes, turning the ribs once, until the outside is browned and lightly caramelised.

You could also finish these on a grill or bbq if you want to pre-cook and leave in the fridge.

For extra flavour, you could drizzle a bit of the glorious Bee Sting honey drizzle!

5. Serve

If using a whole rack, rest for 5 minutes before cutting into individual ribs.

Serve with crunchy slaw, pickled red onions  and fries. Ensure you have plenty of serviettes on hand!

The post Sticky Pork Ribs appeared first on Mixed Roots.

This chicken also tastes wonderful the next day, cold & shredded on a bed of salad.

Serves: 4 | Prep Time: 15 mins | Cook Time: 45–50 mins
Ingredients:
8 chicken drumsticks
2 tbsp Bee Sting Honey Drizzle
1 heaped tsp Nice Spice
2 tbsp neutral oil
½ tsp chill flakes (optional)
3 garlic cloves, smashed coarsely
Salt & pepper to taste

Marinade:
Mix together:
2 tbsp Bee Sting Honey Drizzle
1 tsp Nice Spice, 
2 tbsp oil
, salt & pepper to taste
Toss chicken in marinade. Let sit 10–30 mins.

Method:
Heat the oil in a heavy bottomed pan.
Add the marinated chicken, crushed garlic, chilli flakes (if using) and pour over remaining marinade.
On a medium heat, cover the chicken and cook for about 20 minutes. Turn chicken and baste with pan juices. Cover and cook another 15 minutes.
Drizzle 1 more tbsp Bee Sting Honey Drizzle and shake the chicken in the pan, feeling like an accomplished chef!
Serve garnished with the fennel fronds & leaves from the bulb or fresh thyme & rosemary sprigs.

We had this with some Jasmine rice and steamed pak-choy and Brocollini stems. Crispy shallots are a great addition, too.

The post Nice Chicken with a Sting appeared first on Mixed Roots.

Drain the haloumi.
Cut into slices about 1/2 cm thick.
Soak in a bowl with boiling hot water.
Drain, pat dry and lay in a single line on a lined tray.
Spray with a neutral oil.
Drizzle with some of our decadent Bee Sting honey drizzle.
Bake at 180 degrees for 20 minutes.

Serve on a bed of creamy polenta or cous cous or put into a tortilla with your favourite salad fixings.

The post Crispy Haloumi with a Sting appeared first on Mixed Roots.