If you’re looking to add a new protein to your menu, look no further with these succulent Australian pork ribs. Let your guests get hands-on with the ribs and enjoy the tangy glaze featuring pomegranate molasses and Dijon mustard. Serve the ribs with your choice of side such as coleslaw, baked beans, or cornbread. Coming in at just $9.90 per plate, the dish is bound to catch the attention of your diners and provide great value at your venue.
Ingredients (serves 10)
- 10 racks pork ribs
BARBECUE SAUCE - 500ml tomato ketchup
- 125g brown sugar
- 125ml apple cider vinegar
- 60mls pomegranate molasses
- 40g Dijon mustard
- 40ml Worcestershire sauce
- 8g smoked paprika
- 8g garlic powder
- 8g onion powder
- 2g cayenne pepper
Method: Barbeque sauce
- Combine all sauce ingredients in a pan. Simmer over medium heat, stirring occasionally, for 5-7 minutes until sauce reduces slightly. Remove and set aside.
Method: Pork - Preheat oven to 130°C. Pat ribs dry and trim excess fat. Season on both sides.
- Heat a little oil in a large skillet over medium-high heat. Brown ribs, in batches for 1-2 minutes each side until they develop a deep crust.
- Generously brush barbecue sauce all over ribs, then wrap each rack tightly in foil. Place on baking trays and bake for 2½-3 hour or until meat is tender and easily pulls away from the bone.
To serve: - Remove racks from foil and brown on the grill over medium-high heat for 3-4 minutes, turning once, for a smoky flavour. Brush again with extra barbecue sauce and serve alongside coleslaw, baked beans, or cornbread.