Name: Colin Fassnidge’s pork ribs recipe has a secret, salty ingredient
Prep time: 25 min
Cook time: 80 min
Total time: 105 min
Yield: 4
Ingredients: 2 x 800g-1.2kg racks of pork ribs; 200ml water; Lime cheeks, coriander and mint, to serve; Marinade; 2 x 400g cans chopped tomatoes; 200g peanut butter; 100ml white vinegar; 100ml honey; 1 tablespoon soy sauce; 2 tablespoons garlic powder; 2 tablespoons onion powder; 5cm piece ginger, grated; Sweet potato; 2-3 medium sweet potatoes, cut into wedges; 2-3 tablespoons oil; 1 tablespoon sea salt flakes; 1-2 teaspoons smoked paprika; 1/2 teaspoon ground white pepper; 2 teaspoons thyme leaves, chopped; 1 medium green chilli, finely chopped

Making ribs can be a labour of love, but Colin Fassnidge’s newest recipe doesn’t require any extra marinating time, and only 1 hr and 20 minutes in the oven. His secret? Using a satay-based marinade. With peanut butter, canned tomatoes, vinegar, honey and spices, Colin’s satay pork ribs are easy to make and are finger-licking good!

Blend up your marinade, turn on the oven and put your ribs in to cook. As they’re baking, make a side of spicy sweet potato wedges, the perfect balance to all the sticky goodness of ribs.

Ingredients

2 x 800g-1.2kg racks of pork ribs

200ml water

Lime cheeks, coriander and mint, to serve

Marinade

2 x 400g cans chopped tomatoes

200g peanut butter

100ml white vinegar

100ml honey

1 tablespoon soy sauce

2 tablespoons garlic powder

2 tablespoons onion powder

5cm piece ginger, grated

Sweet potato

2-3 medium sweet potatoes, cut into wedges

2-3 tablespoons oil

1 tablespoon sea salt flakes

1-2 teaspoons smoked paprika

1/2 teaspoon ground white pepper

2 teaspoons thyme leaves, chopped

1 medium green chilli, finely chopped

Method

Step 1

Preheat oven to 200°C/180°C fan-forced.

Step 2

For marinade, combine all ingredients in a blender. Blend until smooth.

Step 3

Place ribs in a large roasting pan. Spoon over marinade and turn to coat. Add water to pan. Cover tightly with foil. Cook for 40 minutes. Remove foil. Cook for a further 40 minutes uncovered, basting regularly, or until golden and tender.

Step 4

For sweet potato, increase oven to 220°C/200°C fan-forced. Combine sweet potato and oil in a large bowl. Add salt, spices, thyme and chilli. Toss to coat. Arrange sweet potato on a large oven tray lined with baking paper. Bake 30-35 minutes, or until golden and tender.

Step 5

Serve ribs sliced into sections with sweet potato wedges, lime cheeks and herbs.

satay pork ribs on white bowl with herbs on top and cheeks of lime on the side — (Photography: Con Poulos, Styling: Lucy Busuttil)

Colin Fassnidge Chef

Colin brings his signature cheeky Irish flair to Better Homes and Gardens, joining the top-rating lifestyle program during its 30th anniversary year and becoming the latest ingredient in Australia’s favourite Friday night tradition.