BBQ Pork Ribs

with sweet chili marinade

PrepTime 15 Mins
Serves 4-6
Cook Time 105 Mins

olive oil

2 racks pork loin back ribs (about 1.6kg)


1 fresh red chilli

1 thumb-sized piece of 2 cloves of garlic

150 ml unsweetened apple juice

100 ml white wine vinegar

2 heaped tablespoons tomato sauce

1 tablespoon Dijon mustard

100 ml low-salt soy sauce

100 g soft brown sugar

  1. 1

    Preheat the oven to 200º C. Preheat your barbecue.

  2. 2

    Drizzle a little oil over the ribs, season with sea salt and black pepper and rub all over to coat.

  3. 3

    To make the marinade, deseed and finely chop the chilli, peel and grate the ginger and garlic then place them all in a medium pan along with the apple juice, white wine vinegar, tomato sauce, mustard, soy sauce and brown sugar.

  4. 4

    Whisk the ingredients together and place the pan over a medium heat. Stir until the sugar dissolves, then simmer for 10 to 15 minutes, or until the sauce has thickened.

  5. 5

    Put the ribs in a large roasting pan, brush with the marinade and cover with foil.

  6. 6

    Cook in the oven for 1 hour 15 minutes, or until the meat pulls away from the bone. Baste the ribs with the marinade after 30 minutes.

  7. 7

    After 1 hour of cooking time remove the foil, baste again and cook, uncovered for the final 15 minutes.

  8. 8

    Once your barbecue is hot, transfer the ribs to it. Cook over a medium-low heat for 5 to 10 minutes. Transfer to a board and cut them up to serve.

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