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BBQ Pork Ribs with Massaman Satay Recipe

BBQ Pork Ribs with Massaman Satay - Zest Byron BayServes 6


1-2 Racks of Pork Ribs (16-20 Ribs)
175g Zest Massaman Blend
1 heaped tbs crunchy natural peanut butter
1 cup chicken/veg stock
Oil for basting


Wash and pat dry the ribs. Remove the thin membrane on the underside. To do this, slip a knife between the membrane and bones, hold it with a paper towel and pull away.

In a large, deep tray, marinate the ribs in Massaman Blend for at least 4 hours (overnight is best).

Heat oven to 160°C, cover tray tightly with foil and roast in the oven for 2 hours or until fork-tender. Cool.

Once cooked, drain juices into a small pot and add peanut butter and stock. Stir well and simmer until sauce thickens to form a paste.

Heat BBQ to medium, then cook ribs for 20 minutes, turning and basting with oil every 5 minutes.

Once the ribs have good markings from the BBQ, spread the paste well over and cut between the bones. Serve.

East Meets West
Created by: Zest Byron Bay

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Beef Short Ribs Rendang Style Recipe

Beef Short Ribs Rendang Style - Zest Byron BayServes: 6-8
Prep Time: 15 mins
Cook Time: 2-3 hours


2kg Beef Short Ribs (get your butcher to cut them in half across ways)
2 tbsp oil
175g pack Zest Rendang Blend
400 ml coconut milk
20 g toasted desiccated coconut
1 tbl palm sugar (optional)
2 tbls quality fish sauce (optional)
1 cup water


Preheat the oven to 140°C.

Separate all ribs with a sharp knife. In a large pan or roasting tray heat oil take the time to seal the ribs on all sides.

Reduce the heat and add remaining ingredients. Mix well and simmer

Try and make sure all the meat is submerged in sauce. Turn down to low and cover with a tight fitting lid or seal with foil.

Place in oven for 2 hours or until very tender.

Uncover and if you want a drier curry continue to cook until the sauce has reduced.

Simple Kitchen Recipes
Created by: Zest Byron Bay