Sticky Pineapple Pork Ribs with Summer Salad

These sticky sweet and sour pineapple pork ribs are delicious and very easy to make. Serve with a fennel and herb salad for a light meal or add some hasselback roasted veggies for a more substantial dinner.

Prep time: 10 mins Cook time: 60 mins Serves: 6


  • 1 Dole Golden Pineapple, cut into chunks
  • 1 tbsp DYC Apple Cider Vinegar
  • ½ cup Superb Herb Fennel, roughly chopped
  • 3 Garlic cloves
  • 1 tbsp Honey
  • 1 tsp Salt
  • ¼ cup Superb Herb Fennel, roughly chopped
  • ¼ cup Superb Herb Mint, roughly chopped
  • 1 NZ Avocado, sliced
  • 1 Fennel bulb, sliced thinly
  • 1 Orange, cut into segments
  • 4 Radishes, quartered
  • ½ Red onion, sliced thinly
Salad Dressing
  • ½ Orange, juice
  • 2 tbsp Olivado Extra Virgin Avocado Oil with Lemon Zest
  • 2 tsp Runny honey
  • 1 Garlic, crushed
  • Salt & pepper, to taste
Serve with (optional)
  • Garlic bread



  1. Add all marinade ingredients to a blender and blitz until smooth. Place ribs in a deep oven-proof dish and pour marinade over. Let sit for at least 30 minutes.
  2. Preheat the oven to 200°C. Roast ribs for 60 minutes, basting every 15 minutes. After 30 minutes turn the ribs, add ½ cup of water to the pan and cover with tinfoil (optional), then roast for the remaining 30 minutes, until cooked & golden brown (the pork juices should run clear when cooked).
  3. Mix salad dressing together and season with salt and pepper. Toss salad ingredients with dressing.
  4. Serve delicious pineapple ribs with fresh salad and garlic bread (optional).
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