RUM-GLAZED PORK RIBS

INGREDIENTS

  • 1/2 cup golden syrup
  • 1/3 cup dark rum
  • 1/4 cup sweet chilli sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon wholegrain mustard
  • 2 tablespoons lemon juice
  • 2 garlic cloves, crushed
  • 2kg pork rib racks
  • 2 green onions, thinly sliced
  • Toasted crusty bread, to serve

PICKLED ONION SALAD

  • 2 red onions, thinly sliced
  • 1/4 cup apple cider vinegar
  • 2 Lebanese cucumbers, cut into rounds
  • 150g mixed salad leaves
  • 2 tablespoons extra virgin olive oil

METHOD

STEP 1

Combine golden syrup, rum, chilli sauce, Worcestershire sauce, mustard, lemon juice and garlic in a large baking dish. Add ribs. Turn ribs to thoroughly coat in marinade. Cover. Refrigerate for 4 hours or overnight, if time permits.

STEP 2

Preheat oven to 160C/140C fan-forced. Line a large baking tray with baking paper. Drain marinade from ribs into a small saucepan. Place ribs on prepared tray. Cover with foil. Bake for 1 hour 30 minutes or until tender.

STEP 3

Meanwhile, bring marinade to a simmer over medium heat. Simmer gently for 5 to 7 minutes or until slightly thickened.

STEP 4

Remove foil from ribs. Baste with half the marinade. Increase oven to 220C/200C fan-forced. Bake basted ribs for a further 20 minutes or until golden and sticky.

STEP 5

Meanwhile, make pickled onion salad. Combine onion and vinegar in a large glass or ceramic serving bowl. Season with salt and pepper. Stand for 15 minutes. Add cucumber, salad leaves and oil to onion mixture. Toss to combine.

STEP 6

Reheat remaining marinade mixture over medium-high heat until hot. Cut ribs into portions. Place on a serving board. Drizzle with warm marinade mixture. Sprinkle with green onion. Serve ribs with salad and bread.

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