• The Standard Meat Co.

Recipe of the Week!

The Standard Meat Co. will start releasing weekly recipes to help you use our products! Here is your first taste.

Most of our recipes will be adapted for two serves as this is what the 400 gram range is portioned for.

Today we are making:

Smokey BBQ boneless pork ribs with corn and black bean salad (YUM)

Serves: Two 

Cook time for salad: 10 minutes

Cook time for corn: 10 minutes

Cook time for TSMC: 34 minutes

Total cook time: 54 minutes 



200grams Black beans, rinsed

½ Orange bell pepper, seeded and sliced

½  Jalapeño pepper, seeded and sliced

1 Tablespoons fresh lime juice

1 Tablespoons olive oil

3/4 teaspoon ground cumin

Kosher salt and black pepper

1 avocado, sliced

1 cup halved cherry or grape tomatoes.

1/2 cup chopped cilantro

 1/4 teaspoon ground cumin\


4 ears corn on the cob, husks and silk removed

1 tablespoon lemon juice

2 tablespoon sugar

½ table spoon of butter as well as salt and pepper for seasoning

Smokey BBQ Boneless Pork Ribs:

Purchase a packet from your local IGA



Step 1

Oven :

Pre-heat over to 200 degrees Celsius

Remove The Standard Meat Co Smokey BBQ Boneless Pork Ribs from the bag and place into an oven proof dish. Cover with foil. Ensure meat pieces are not double stacked.

Place the product in the middle shelf of oven and cook for approx.. 17 minutes

OR Pan :

Remove product from the bag and place into a non-stick pan

Medium heat for 8-10 minutes and stir occasionally, until product is steaming hot

While the Smokey BBQ Boneless Pork Ribs cook prepare the salad.

Step 2

In a medium bowl, combine the beans, bell pepper, jalapeno, lime juice, oil, cumin, tomatoes, salt, and pepper

Step 3

Fold in the avocado and cilantro, cumin

Step 4

Remove Smokey BBQ Boneless Pork Ribs from oven, turn meat over in the sauce, cover with foil and return to oven for a further 17 minutes.

While the Smokey BBQ Boneless Pork Ribs cook prepare the corn.

Step 5

Fill a large pot ¾ full of water and bring to the boil. Stir in sugar and lemon juice, dissolving the sugar.

Place ears of corn into boiling water, cover the pot, turn off the heat and let the corn cook in the hot water until tender for 10 minutes

Serve on a plate with the ribs and salad.


This is the product you should be looking out for at your local independent super market!

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