Chef Colin Fassnidge joins Better Homes and Gardens to share his pork ribs with pineapple and ginger glaze
PORK RIBS WITH PINEAPPLE & GINGER GLAZE
Prep time: 40 minutes
Cook time: 1 hour 30 minutes
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- 2 racks pork ribs, each rack sliced in half
- 3 cinnamon quills
- 2 medium red chilies, sliced
MARINADE
- ½ large pineapple, peeled and chopped
- 1 bunch coriander, washed, root and stem chopped
- 1 bunch mint, stems chopped
- 1 knob ginger, chopped
- 300mls ginger beer
- 2 medium red chilies, finely chopped
- 1 tbsp brown sugar
- 1 tsp Sichuan pepper
- 100mls white wine vinegar
- 10mls Worcestershire sauce
GARNISH
- 4 tbsp sea salt flakes
- 1 tsp dried chili flakes
- Juice and rind of 2 limes plus extra wedges, to serve
- ½ pineapple peeled and cut into 6–8 long wedges
- Extra sliced red chili, to serve
METHOD
1 To make marinade, blend ingredients until smooth, reserving coriander leaves for garnish.
2 Place ribs in a large roasting pan with quills and chilies. Spoon over marinade and turn to coat. Refrigerate for up to two days if time allows.
3 Preheat oven to 200C (fan-forced).
4 Cook ribs for 60 to 90 minutes, turning every 20 minutes or until tender. Add an extra 1 cup of water to pan if needed.
5 Prepare garnish, slice core from pineapple strips. Combine salt, chili and rind on a flat plate. Lightly coat outside edge of pineapple wedges in salt mixture.
6 To serve, cut ribs into sections and squeeze over juice. Garnish with chili, reserved coriander and mint leaves. Serve with pineapple and lime wedges.
TIP: Pineapple slices should be coated just before serving.
