ISSUE 57 — MAY 2021
Ingredients
Pork Ribs with Pineapple Salsa
RIBS ¡ 2 racks pork ribs (2-2.5kg) ¡ 2 tsp garlic powder ¡ 1 tsp onion powder ¡ 2 tsp paprika ¡ 2 tsp salt
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!
¡ 1 tsp black pepper ¡ 1 tsp cumin
Method
¡ ½ tsp chilli powder (optional)
1.
¡ 2 tbs olive oil
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.
¡ 2 cups barbecue sauce
2. Preheat oven to 180°C.
¡ 3 tbs garlic, minced
3. Place ribs onto a tray lined with foil (or baking paper), then cover tray
¡ 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
with foil and bake for 2 hours.
4. During the last 5 mins of cook time, mix together the sauce
ingredients (barbeque sauce, garlic, olive oil, Worcestershire sauce, cayenne pepper and salt).
5. Remove the ribs from the oven. Take off the foil, then spread the top
of the ribs with the sauce mix.
6. Increase the oven temperature to 240°C. 7. 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.
¡ 4 jalapenos, diced
8. Allow the ribs to rest for 10 mins before slicing.
¡ ½ small red onion, diced
9. While the ribs are cooling, add all the pineapple salsa ingredients to a
¡ ½ cup coriander, finely chopped ¡ 1 lime, juiced 26
bowl and toss to combine.
10. Divide the ribs between serving plates, then top with the pineapple
salsa. Enjoy!
