Colin’s pork ribs may be messy to eat, but when they taste this good, it’s definitely worth it! Cooked in a pineapple, chilli and ginger beer marinade and served with pineapple slices coated in lime-chilli salt, these ribs are fall-apart tender and absolutely delicious.
Ingredients
Method
To make marinade, blend ingredients until smooth, reserving coriander and mint leaves for garnish.
Place ribs in a large roasting pan with cinnamon sticks and chillies. Spoon over marinade and turn to coat. Refrigerate for at least 30 minutes or up to 2 days if time allows.
Preheat oven to 220°/200°C fan-forced.
Cook ribs for 60–90 minutes, turning every 20 minutes, until tender. Add 1 cup of water to pan if needed.
For the garnish, slice off and discard the tough core from the pineapple wedges. Combine salt, chilli and lime zest on a flat plate. Lightly coat the outside edge of the pineapple wedges in the mixture.
Cut ribs into sections and pour lime juice over. Garnish with chilli, reserved coriander and mint leaves. Serve with pineapple and lime wedges.
