Sticky Raspberry Pork Ribs


Roll up your sleeves and get stuck into sticky pork ribs coated in an amazing raspberry-infused marinade. The rich ribs pair perfectly with an Asian slaw, and elevate a weekend barbecue to an entirely new level. Bibs optional.

  • 1.25 kg approx 2 racks pork ribs, rind removed
  • 1 large handful coriander leaves (to garnish)
  • lime wedges (to serve)


  • 2 x 125g punnets Driscoll’s raspberries
  • ½ cup 125ml hoisin sauce
  • ⅓ cup 80ml rice wine vinegar
  • ⅓ cup 75g firmly packed brown sugar
  • ¼ cup 60ml soy sauce
  • 2 eschallots
  • ½ long red chilli
  • 2 cloves garlic
  • 3 cm knob ginger (peeled)
  • 1 teaspoon Chinese five spice powder

Raspberry Slaw

  • 100 g 2 cups finely shredded red cabbage
  • 100 g 2 cups finely shredded Wombok (Asian cabbage)
  • 1 medium carrot (peeled & julienned)
  • 50 g snow peas (thinly sliced lengthways)
  • 2 spring onions (finely sliced)
  • 1 large handful coriander leaves
  • 1 large handful Vietnamese mint leaves
  • 1 large handful Thai basil leaves


  • ¼ cup 60ml retained raspberry marinade
  • 3 teaspoons rice wine vinegar
  • 3 teaspoons soy sauce
  • 2 teaspoons sesame oil
  • ½ teaspoon brown sugar
  • 125 g punnet Driscoll’s raspberries


  1. To prepare marinade, place all of the ingredients in a food processor or blender and blend until smooth. Strain through a fine mesh sieve into medium bowl. Set aside 1/ 4 cup (60ml) for the dressing.


  1. Cut rib racks between the bones into individual ribs. Place ribs and marinade in a large zip lock bag. Seal and shake to coat. Lay the bag on a baking tray and refrigerate overnight.


  1. The following day, preheat oven to 160°C. Line a large baking tray with two sheets of slightly overlapping foil which comes approximately 5cm up the sides.
  2. Line with a sheet of baking paper. Increase oven temperature to 200°C. Line a large baking tray with baking paper and place a wire rack on top.
  3. Place the reserved marinade in a small bowl.
  4. Stir in 2 tablespoons of the rib cooking juices, to make a glaze.
  5. Remove ribs from bag, retaining excess marinade, place on prepared tray. Add 1/ 3 cup (80ml) of water.
  6. Cover ribs with a sheet of baking paper.
  7. Cover tray with foil folding and pinching tightly around the edge to seal.
  8. Cook in the oven for 1 hour, or until tender.


  1. To prepare dressing, combine all of the ingredients except raspberries in a small bowl and stir to combine. Add raspberries and set aside to marinate.


  1. Meanwhile to prepare raspberry slaw, combine all of the ingredients in a large bowl. Set aside.


  1. Arrange ribs on the rack. Brush half of the glaze over ribs. Bake for 5 minutes. Brush with the remaining glaze and bake for a further 5 minutes, or until caramelised. Pour dressing over slaw and toss to combine. Serve ribs with raspberry slaw, lime wedges and coriander.

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