Sticky smoked rib bites, golden coconut shrimps with a crisp coating, and a pot of spicy mussels bubbling in rich sauce. It’s bold, messy, and full of heat, sweetness, and deep barbecue flavour. You bring this platter to the table and everything smells incredible. Perfect for sharing.
Prep: overnight
Cook: over 2 hours
Serves: Serves 2
Dietary: Shellfish, contains dairy
By Matt Tebbutt
From Saturday Kitchen Recipes
This coconut shrimps, spicy mussels and smoked rib bites platter is rich, indulgent, and packed with bold flavours. Deep frying, pork belly, butter, and cream increase fat levels, while seafood adds protein. Best enjoyed as an occasional treat rather than an everyday meal.
Approx per serving: 980 kcal, 68g fat, 32g carbs, 8g sugars, 2g fibre, 55g protein
Equipment
- Bowl
- Roasting tray
- Kitchen foil
- Deep fat fryer or deep pan
- Saucepan with lid
- Tongs
- Kitchen paper
- Serving plates
Ingredients
For the rib marinade
- 2 tsp salt
- 1 tbsp black pepper
- 1 tbsp smoked paprika
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp dried thyme
- 3 tbsp soft brown sugar
- 200ml apple juice
- 1 tbsp liquid smoke
For the smoked rib bites
- 1 thick pork belly rib, chopped
- 100ml barbecue sauce
- 1 tbsp pickled chillies
For the coconut shrimps
- Vegetable oil for deep frying
- 60g plain flour
- 1 tbsp garlic powder
- ¼ tsp black pepper
- 1 tsp salt
- 1 tbsp smoked paprika
- 50g desiccated coconut
- 30g panko breadcrumbs
- 3 eggs, beaten
- 6 tiger prawn tails
For the chipotle mayo
- 3 tbsp mayonnaise
- 2 tbsp soured cream
- 2–3 tbsp chipotle paste
- 1 clove garlic, crushed
- Pinch salt and pepper
For the mussels
- 40g unsalted butter
- 4 cloves garlic, sliced
- 2 banana shallots
- 2 sprigs thyme
- 1kg mussels, cleaned
- 25ml cider vinegar
- 100ml wheat beer
- 50–100ml hot pepper sauce
- 1 beef tomato
- 1 red chilli
- 50ml double cream
To serve
- 1 lemon, cut into wedges
- 1 tbsp fresh parsley
Customise
- Swap pork belly for beef short ribs for a different smoked rib bites flavour
- Use king prawns instead of tiger prawns for larger coconut shrimps
- Reduce hot pepper sauce for a milder spicy mussels dish
- Try Greek yoghurt instead of soured cream in the chipotle mayo
Method
- Mix the rib marinade (10 minutes) – Combine salt, pepper, smoked paprika, onion powder, garlic powder, thyme, and sugar in a bowl. Give it a good stir so everything is evenly blended.
- Coat and rest the ribs (overnight) – Toss the pork belly ribs through the dry marinade until well coated. Cover and chill overnight. This step builds that deep smoked rib bites flavour.
- Add liquid and marinate further (2 hours) – Pour in the apple juice and liquid smoke, mix well, and return to the fridge. This keeps the ribs juicy while adding that signature smoky note.
- Slow cook the ribs (2 hours + 30 minutes) – Heat the oven to 170°C. Transfer ribs to a roasting tray, add a splash of liquid, and cover tightly with foil. Roast for 2 hours until tender. Remove foil, brush with barbecue sauce, then cook uncovered at 180°C for 30 minutes until sticky and caramelised.
- Prepare the coconut shrimps coating (10 minutes) – Set up three bowls: one with seasoned flour, one with beaten eggs, and one with coconut and breadcrumbs mixed together.
- Coat and fry the coconut shrimps (5 minutes) – Dip each prawn into flour, then egg, then coconut mix. Fry in hot oil for 2–3 minutes until golden and crisp. Drain on kitchen paper and sprinkle with parsley.
- Mix the chipotle mayo (5 minutes) – Stir mayonnaise, soured cream, chipotle paste, garlic, salt, and pepper together until smooth. Taste and adjust heat if needed.
- Cook the spicy mussels (10 minutes) – Melt butter in a pan, then soften garlic, shallots, and thyme. Add mussels with vinegar and beer, cover, and steam until they open. Discard any unopened ones.
- Finish the mussels (5 minutes) – Stir in hot sauce, tomato, chilli, and cream. Let it bubble gently, then season to taste. The sauce should be rich, spicy, and slightly tangy.
- Plate and serve (5 minutes) – Arrange the smoked rib bites, coconut shrimps, and spicy mussels on a platter. Add lemon wedges and serve the chipotle mayo on the side. Dive in while everything is hot.
Suggested Wine Pairing
- Jam Shed Shiraz – Bold, fruity, and slightly sweet, it complements sticky smoked rib bites and balances the smoky barbecue flavours.
- Hardys VR Sauvignon Blanc – Crisp acidity cuts through fried coconut shrimps and refreshes the palate between bites.
- Echo Falls White Zinfandel – Lightly sweet and fruity, it softens the heat of spicy mussels and enhances the overall platter experience.