Sticky Pork Ribs

This dish is perfect for a party, barbecue or family meal. Marinade the ribs overnight for more flavour. A finger licking way to compliment the Fig Balsamic.

1kg Pork Ribs

150mL Pukara Estate Fig Balsamic

1 tsp Worcestershire sauce

1 tsp five spice

Half tsp white pepper

1 tsp sea salt

2 garlic cloves crushed

2 Spring onions finely sliced


Combine all ingredients except the spring onions in a non-reactive bowl. Cover with plastic wrap and place in the fridge for 3 hours to marinate.

Preheat oven to 180C. Place a wire rack in a large roasting pan. Place the ribs on the rack. Pour water into the base of the pan. Cook, turning occasionally and basting with marinade, for 45 minutes or until golden brown and cooked through. Remove from oven.

Divide the pork ribs among serving plates. Sprinkle with spring onions. Alternatively, the ribs can be cooked slowly on a barbecue. Serve immediately with a crisp garden salad.