May 09, 2018
Dinner, Main Dish, Pork,
Ribs, Australian, Birthday, Christmas, Entertaining, Father's Day, Game/Sports Day, Summer, Sunday Dinner, Weeknight Meals, Oven Bake, Refrigerator, No Eggs, Non-Dairy, Alcohol more
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"This recipe comes from "Australian Pork", ~ Get some Pork on your Fork advert campaign.
Note: Marinade time not included in this recipe.
Someone I know swears by any of the recipes from Australian Pork, although the ingredients are a bit unusual in this recipe , well... you just never know til ya give it a go!
Being a animal and vegetable lover I probably never will make this myself, unless someone in the family decides to try this for the other family carnivore's.
I saw served with potato salad and crusty bread ~ and a few finger bowls (warm water) for washing fingers which did make for a good refined country presentation! lol
So get some Pork on Ya Fork....... I cringe at this phrase ~ I would rather pat a pig and take them for a walk! :-)
Note: This recipe did not say what type of tray or rack to lace these on, but by the way it reads I would suggest a baking pan, also a friend suggested if not all marinade is used ~ to strain remaining marinade into a small saucepan. Bring to the boil over medium-high heat. Reduce heat to medium. Simmer for 5 minutes or until thickened.
Note: Ribs may be prepared in a slow cooker, however it may take a little more time and the sauce may need to be reduced for serving.
Serving Suggestion ~ Serve ribs hot with a potato salad and crusty bread and a bowl of warm water for sticky fingers."
Combine all ingredients in a large jug and mix together really well then pour the marinade over the pork ribs, cover and refrigerate for at least 6 hours or overnight, if time permits.
Preheat the oven to 160°C.
See Note in Description:
Place the ribs, onto a baking tray and place into the oven, cook for 1 ½ hours basting frequently until sauce is thick and gooey.
Serving Suggestion ~ Serve ribs hot with a potato salad and crusty bread and a bowl of warm water for sticky fingers.
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