3 hours
6
All Year
Do you have a sweet pineapple sitting at home from this week’s shop? Why not try out our new Pork Ribs with Pineapple Salsa for dinner! The flavours in this dish are perfectly balanced and will have the whole family’s mouths watering in anticipation!
Ingredients
- RIBS
- 2 racks pork ribs (2-2.5kg)
- 2 tsp garlic powder
- 1 tsp onion powder
- 2 tsp paprika
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp cumin
- ½ tsp chilli powder (optional)
- 2 tbs olive oil
- 2 cups barbecue sauce
- 3 tbs garlic, minced
- 2 tbs olive oil
- 1 tbs Worcestershire sauce
- ½ tbs cayenne pepper (optional)
- 1 tsp salt
- PINEAPPLE SALSA
- 1 medium pineapple, diced
- 4 medium tomatoes, diced
- 4 jalapenos, diced
- ½ small red onion, diced
- ½ cup coriander, finely chopped
- 1 lime, juiced
Method
- Combine the rub ingredients (garlic powder, onion powder, paprika, salt, pepper, chilli powder and olive oil), and rub onto both sides of the ribs. Set aside to marinate for a minimum of 20 mins.
- Preheat oven to 180°C.
- Place ribs onto a tray lined with foil (or baking paper), then cover tray with foil and bake for 2 hours.
- During the last 5 mins of cook time, mix together the sauce ingredients (barbeque sauce, garlic, olive oil, Worcestershire sauce, cayenne pepper and salt).
- Remove the ribs from the oven. Take off the foil, then spread the top of the ribs with the sauce mix.
- Increase the oven temperature to 240°C.
- Return the ribs to the oven, uncovered, and bake for a further 10 mins. Change the oven setting to grill and grill the ribs for around 3 mins on medium to high heat until lightly charred and caramelised around the edges.
- All the ribs to rest for 10 mins before slicing.
- While the ribs are cooling, add all the pineapple salsa ingredients to a bowl and toss to combine.
- Divide the ribs between serving plates, then top with the pineapple salsa. Enjoy!