Raspberry pork ribs

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.

  • Method

    1. 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.

    2. 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.

    3. 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.

    4. 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.

    5. Slaw

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

    6. 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.

  • Ingredients

    1.25kg (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
    3cm knob ginger, peeled
    1 teaspoon Chinese five spice powder          

    Raspberry Slaw
    100g (2 cups) finely shredded red cabbage
    100g (2 cups) finely shredded Wombok (Asian cabbage)
    1 medium carrot, peeled & julienned
    50g 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
    125g punnet Driscoll’s raspberries

    • Serves 4
    • Dinner
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