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Pineapple Glazed Pork Ribs

Ingredients

Serves 4 pax 

For Marinade: 1 rack Canadian pork loin ribs/baby back ribs 1 tbsp Brown sugar 1 tsp Sea salt 1 tbsp Olive oil 1 tbsp Apple cider vinegar 2 cloves Garlic, minced 1 bunch Coriander stems, minced For Glaze: 400 ml Pineapple juice A pinch Chilli flakes 1 tsp Sriracha 200 ml Sake 50 ml Mirin 2 tbsp Brown sugar 2 tbsp Apple cider vinegar

Cooking Method

1. Whisk marinade ingredients together. 2. Pat dry pork ribs and rub marinade all over. Set aside. 3. Mix glaze ingredients together. 4. Bring pineapple mixture to a boil and reduce until sticky. 5. Preheat the oven to 140ºC. 6. Cover ribs with glaze and wrap tightly with foil. Place in the oven for 2½ hours. 7. Remove foil, and place ribs on a parchment-lined baking sheet. 8. Increase oven temperature to 180ºC. 9. Brush on a generous layer of glaze. 10. Roast for 30 minutes to caramelise. 11. Ribs are now sticky and slightly charred. Brush on more glaze if desired. 12. Cut into single rib or serve as a full rack. 13. Garnish with coriander leaves, fresh-cut chilli and pineapple slices!
Recipe by Chef Autumn.
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