-
Serves 2-4 2 baby back ribs For the pork rub 2 tsp. ground cumin2 tsp. smoked paprika 1 tsp. dried oregano1 tsp. cayenne ½ tsp. salt½ tsp. pepper1 tbsp. olive oil For glaze 4 oz. Baba’s all-purpose FujiFuji sauce original2 tbsp. soy sauce1 tbsp. dark muscovado sugar MethodPreheat the oven to 170º Celsius.For the glaze, place a small saucepan over a low heat. Mix all the glaze ingredients in the pan then heat through for about 2 minutes. Transfer the sauce into a bowl to cool. For the pork rub, combine all the dry ingredients. Next, rub the oil over the ribs (back and front) followed by evenly rubbing on the dry seasoning.Place a long sheet of baking paper over a long sheet of kitchen foil, then sit a pork rib on top, front side down. Spread 1 tbsp. of the glaze on the back of the ribs followed by 2 tbsp. of the glaze on the front side. Wrap tightly like a parcel. Repeat for the other rib.Place the ribs on a baking tray and cook in the centre of the oven for 2 ½ hours or until tender.Once tender, remove the pork from the oven gently peel away the foil and baking. Brush about 2 tbsp. of the glaze on top of each rib. Gently transfer the ribs on to a serving tray.Pour the juices remaining in the baking paper into a saucepan followed by any leftover glaze. Heat up slowly on a low heat then pour into a small pot.Serve the ribs and sauce immediately and enjoy! -
Ingredients1kg chicken wings, wing tips removed1 bottle of Fuji Fuji2 tablespoons honey1 tablespoon smoked paprika1 tablespoon sea saltServing 2 people MethodPlace the chicken wings along with the other ingredients into a bowl and mix together. Cover the bowl with cling film or a lid and leave to marinate in a -
Ingredients250g Halloumi6 tablespoons Fuji Fuji100g plain flourvegetable oil for fryingServing 2 people MethodSlice the halloumi lengthways into approximately 1 cm thick strips.Place the halloumi strips into a bowl, pour in the Fuji Fuji and mix until each strip is fully coated.Place the flour on a plate. Take a halloumi strip -
IngredientsFor the beef400g beef mince4 tablespoons Fuji Fuji2 teaspoons sea salt1 tablespoon cumin1 tablespoon smoked paprika1 teaspoon oilFor the salsa2 tomatoes, chopped1 red onion, choppedJuice of half a limeHandful of chopped coriander1 teaspoon sea saltA few dollops of sour creamSprinkling of cheddar cheese, grated1 large packet of tortilla chips1 jar -
For the burger600g pork shoulder joint8 tablespoons Fuji Fuji6 burger buns, toasted on one side50ml apple juice1 tablespoon garlic salt2 teaspoons fennel seeds1 lettuceFor the coleslaw1 small cabbage1 red onion1 large carrot6 tablespoons mayonnaiseServing 6 people MethodPreheat oven at 180ºC / 350ºF / gas mark 4In a bowl add and
