Loin ribs with roasted onions on creamy cold mash




2 x 750g Eskort Marinated Loin Ribs

Creamy cold mash

4 large potatoes, peeled and boiled

30ml (2T) olive oil

30ml (2T) butter, melted

125ml (½c) plain yoghurt

Salt and pepper, to taste

Roasted onions

4 onions, peeled and quartered

45ml (3T) olive oil

45ml (3T) rosemary, chopped

1 garlic clove

50g tomato puree

125ml (½c) water




  • Start a fire and allow to burn until coals form.
  • Place the loin ribs on a braai grid and braai over hot coals for 6 minutes on each side.
  • Take care to not burn or overcook the ribs.


  • Cut the potatoes into small cubes and place in a large bowl.
  • Add the rest of the ingredients and mash until smooth.
  • Refrigerate until needed.


  • In a frying pan over medium heat, fry the onions in olive oil until the edges are browned.
  • Add the rest of the ingredients, then cover with a lid and simmer for 15 minutes.

To serve

  • Serve the loin ribs on a bed of creamy cold mash topped with roasted onions and gravy.
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