Preparation time is 2hours 20minutes
Cook time is 45minutes
Total time is 3hours 5minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 2tablespoons malt vinegar
- 1/3 cup dark brown sugar, firmly packed
- 1/2 cup pineapple juice
- 1 pineapple, skin removed, cut into 1.5cm-thick slices
- 1tablespoons ginger, finely grated
- 4 spring onions, chopped
- 2 limes juiced
- 2teaspoons allspice
- 1kilograms pork ribs
- 1/3 cup olive oil
- 2 lemon thyme sprigs (to garnish)
- 3 garlic cloves, crushed
- 2 habanero chillies*, deseeded, chopped
Nutrition per serving
3500kJ
Protein
51.2grams
Sugars
39.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Place the oil, sugar, lime juice, vinegar, onion, chilli, garlic, ginger and allspice in a small food processor. Season and process until smooth.
Step 2 of 5
Place ribs in a baking dish, then pour over the marinade, ensuring ribs are coated well. Cover and refrigerate for at least 2 hours or overnight if possible.
Step 3 of 5
Preheat a barbecue with hood on medium. Line a large baking tray with baking paper. Transfer ribs to prepared tray and marinade to a small saucepan. Place tray on barbecue plate and close hood. Roast for 45 minutes or until golden and cooked through.
Step 4 of 5
Meanwhile, add pineapple juice to pan with marinade. Place over medium heat and bring to the boil. Reduce heat to low and simmer for 5 minutes or until thickened slightly.
Step 5 of 5
Grill pineapple for 2 minutes each side or until charred and heated through. Serve ribs with pineapple and sauce, garnished with thyme.
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