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.
Ingredients
- 1.25 kg approx 2 racks pork ribs, rind removed
- 1 large handful coriander leaves to garnish
- lime wedges to serve
Marinade
- 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
Dressing
- 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
Instructions
Marinade
- 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.
Ribs
- 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.
Cooking
- 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.
- 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.
- Place the reserved marinade in a small bowl.
- Stir in 2 tablespoons of the rib cooking juices, to make a glaze.
- Remove ribs from bag, retaining excess marinade, place on prepared tray. Add 1/ 3 cup (80ml) of water.
- Cover ribs with a sheet of baking paper.
- Cover tray with foil folding and pinching tightly around the edge to seal.
- Cook in the oven for 1 hour, or until tender.
Dressing
- 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.
Slaw
- Meanwhile to prepare raspberry slaw, combine all of the ingredients in a large bowl. Set aside.
Serving
- 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.
Notes
Sourced from:
https://www.driscolls.com.au/recipes/raspberry-pork-ribs