It's easy to prepare and yummy. Here's my recipe:
- Pork Ribs (Request the butcher not to remove the layer of fat on the top side of the rib)
- Canned Pineapple (or juice)
- Barbeque Sauce
- Salt & Pepper
- Olive Oil
You can prepare any of your favorite sides to go with the ribs. That day, we had sautéed mushrooms, steam broccoli and roasted pumpkin.
- Rub salt and pepper over the ribs and put aside for 30 minutes.
- Heat up a grill pan with some olive oil and brown the ribs.
- In a separate pot, boil the pineapple juice. (Blend the pineapple if you are using canned fruit together with the banana)
- Transfer the ribs into the boiling mixture and cook over small-medium heat for an hour. (I like the meat to be tender)
- Remove ribs and brush BBQ sauce over.
- Grill the ribs in pre-heated oven at 200 degree C for 10 min. (Longer if you want it to be more charred)
The ribs absorbed the fresh sweetness of the fruits and was soft and tender on the inside due to the hour-long slow cooking and slightly charred and crispy on the outside. I am sure you are hungry now:
|Beautiful... Isn't it?|
|Nicely paired with the Paua Bay Pinot Noir|
I decided to pair the ribs with the bottle of Paua Bay Otago Pinot Noir bought from Wine Connection. This is classic Otago, aromatic, vibrant and bursting with flavours of raspberry, cherry and subtle oak. The soft rounded tannins went very well with the ribs. Recommended.