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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.
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.
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 bag on a baking tray and refrigerate overnight.
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.
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.
Meanwhile to prepare raspberry slaw, combine all of the ingredients in a large bowl. Set aside.
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.
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.
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.
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
1/ 2 cup (125ml) hoisin sauce
1/ 3 cup (80ml) rice wine vinegar
1/ 3 cup (75g) firmly packed brown sugar
1/ 4 cup (60ml) soy sauce
1/ 2 long red chilli
2 cloves garlic
3cm knob ginger, peeled
1 teaspoon Chinese five spice powder
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
1/ 4 cup (60ml) retained raspberry marinade
3 teaspoons rice wine vinegar
3 teaspoons soy sauce
2 teaspoons sesame oil
1/ 2 teaspoon brown sugar
125g punnet Driscoll’s raspberries