Everyone will be digging into these spectacular sticky ribs.

1 pack of Otway Pork Boneless Ribs (Rashers)

2 tablespoons of olive oil

Freshly ground black pepper

BBQ Sauce

5 tablespoons of dry apple cider

5 tablespoons of Japanese soy sauce

1 grated garlic glove

1 teaspoon of ground ginger

1 tablespoon of soft brown sugar

1 teaspoon of tomato paste

Serves: 2 (or 1 hungry pork lover!)

Step 1

Pre heat oven to 200C for 15 mins, arrange the highest shelf ready for baking tray.

Step 2

Pat dry each pork rib with paper towel, drizzle with olive oil and dust with fresh black pepper

Step 3

Arrange on a baking tray with some space around each rasher, bake for 30 minutes (or use your BBQ covered)

Step 4

In the meantime make BBQ sauce. In a mixing bowl whisk together all sauce ingredients

Step 5

Drain off excess fat from the ribs and pour over the sauce

Step 6

Cook for a further 25 mins basting regularly

Serve with a crisp green salad such as our Watercress Salad.



1 Bunch watercress 4 Baby cucumbers or 1/2 a Lebanese cucumber

1/2 Bunch radishes

2 Tablespoons olive oil

3 Tablespoons white balsamic vinegar

Salt and pepper to taste

Step 1

Wash and pat dry watercress, cut off long stems, set aside. Wash and dry radishes, slice in half.

Step 2

With a vegetable peeler slice length wise shavings of the cucumber.

Step 3

To assemble, arrange watercress, cucumber and radishes in a serving bowl, drizzle with oil and white balsamic vinegar.

Step 4

Season with salt and pepper.