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
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!)
Pre heat oven to 200C for 15 mins, arrange the highest shelf ready for baking tray.
Pat dry each pork rib with paper towel, drizzle with olive oil and dust with fresh black pepper
Arrange on a baking tray with some space around each rasher, bake for 30 minutes (or use your BBQ covered)
In the meantime make BBQ sauce. In a mixing bowl whisk together all sauce ingredients
Drain off excess fat from the ribs and pour over the sauce
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
Wash and pat dry watercress, cut off long stems, set aside. Wash and dry radishes, slice in half.
With a vegetable peeler slice length wise shavings of the cucumber.
To assemble, arrange watercress, cucumber and radishes in a serving bowl, drizzle with oil and white balsamic vinegar.
Season with salt and pepper.