Summer Pork Ribs

with Pineapple Salsa and Homemade BBQ Sauce
Prep time 30 Mins (can marinate over night if preferred)
Serves 4
Cook time 2 Hrs
  • 2-2.5kg Pork Ribs (2 Racks)
  • ½ cup stock
  • ¼ cup apple cider vinegar
Barbeque Rub
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 tsp garlic powder
  • 1.5 tsp dried rosemary
  • 1.5 tsp dried oregano
  • 1 tsp dried thyme
  • ½ tsp smoked paprika
Barbeque Sauce
  • 1 cup fresh pineapple (no skin, roughly chopped)
  • 140g tomato paste
  • ¼ cup stock
  • ¼ cup apple cider vinegar
  • 3 Tbs black vinegar
  • 3 Tbs maple syrup
  • ⅓ cup brown sugar
  • 1 tsp garlic powder
  • 1.5 tsp smoked paprika
  • 2 tsps dijon mustard
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 Tbs extra virgin olive oil
  • 1 Tbs butter
Pineapple Salsa
  • 1 cup fresh pineapple, ct in 1cm dice
  • 3 Tbs finely sliced spring onion
  • 2 tsp finely chopped red chilli
  • 1/3 cup mint leaves, loosely packed
  • Juice and zest of 1 lime
  • 2 tsps extra virgin olive oil
  • 1/8 tsp salt
  • 1. Preheat oven to 160 degrees celsius (or alternatively preheat your bbq and use it as an oven with the rangehood down).
  • 2. In a mortar and pestle or spice grinder crush the rub ingredients together and then rub evenly over the racks of ribs. Allow to sit for 20 minutes (can even leave it overnight) before you go on to the next step.
  • 3. Grab a large roasting dish that will fit both racks. Pour the stock and cider into the bottom, place rips on top and then cover tightly with foil. Bake in your preheated oven for 1.5 hours, remove the foil and bake for 30 minutes more.
  • 4. Meanwhile, make the sauce: Place the pineapple in a food processor and blitz to a puree. Add all the other ingredients, excluding butter and oil, and process until you have a smooth sauce, a little bit of visible pineapple fibre is fine.
  • 5. Place a saucepan on medium heat and once hot add the olive oil and then your sauce. Bring up to a boil and then turn down to a simmer. Simmer for 20 minutes. Taste and adjust vinegar and sugar levels a tsp at a time if desired, using pineapple as the base can give varying levels of sugar and acidity depending on sweetness so it’s important to taste test! Stir in the butter and allow to melt then turn off the heat.
  • 6. Next make your salsa: take the mint leaves and roll into a bundle – finely slice. Add these to a bowl with the pineapple, spring onion, chilli, lime juice and zest, olive oil and salt. Stir to combine and set aside.
  • 7. When your ribs have finished baking remove them from the tray. Brush liberally with BBQ sauce on both sides. Allow to sit for 5 minutes then baste again. Preheat your BBQ grill plate and place ribs on in a single layer. Grill for 10 minutes each side or until the sauce has started to colour and gone tacky, how hot your barbeque is will dictate the time this takes.
  • 8. Remove the ribs from the grill, baste in more sauce. Allow to sit for 5 minutes then chop up with a sharp knife or kitchen scissors. Serve with more sauce on top and scattered with salsa. The salsa should stick to the sauce so you get that zesty fresh flavour as you eat the ribs.