Sticky Pineapple Pork Ribs With Summer Salad
YIELD
~500-600ML
PREP TIME
00:10
COOKING TIME
00:10
INGREDIENTS
- 1.6 kg Pure South Apple Tree Farms Pork Ribs
- Olivado Extra Virgin Avocado Oil
- 1 Dole Golden Pineapple, cut into chunks
- 1 tbsp DYC Apple Cider Vinegar
- ½ cup Fennel, roughly chopped
- 3 Garlic cloves
- 1 tbsp Honey
- 1 tsp Salt
- ¼ cup Fennel, roughly chopped
- ¼ cup Mint, roughly chopped
- 1 NZ Avocado, sliced
- 1 Fennel bulb, sliced thinly
- 1 Orange, cut into segments
- 4 Radishes, quartered
- ½ Red onion, sliced thinly
- ½ Orange, juice
- 2 tbsp Olivado Extra Virgin Avocado Oil with Lemon Zest
- 2 tsp Runny honey
- 1 Garlic, crushed
- Salt & pepper, to taste
- Garlic bread
METHOD
- Add all marinade ingredients to a blender and blitz until smooth. Place ribs in a deep oven-proof dish and pour marinade over. Let sit for at least 30 minutes.
- Preheat the oven to 200°C. Roast ribs for 60 minutes, basting every 15 minutes. After 30 minutes turn the ribs, add ½ cup of water to the pan and cover with tinfoil (optional), then roast for the remaining 30 minutes, until cooked & golden brown (the pork juices should run clear when cooked).
- Mix salad dressing together and season with salt and pepper. Toss salad ingredients with dressing.
- Serve delicious pineapple ribs with fresh salad and garlic bread (optional).
