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.
Equipment
- 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.
- 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).
- Mix salad dressing together and season with salt and pepper. Toss salad ingredients with dressing.
- Serve delicious pineapple ribs with fresh salad and garlic bread (optional).
Ingredients
Marinade
- 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
Salad
- 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
- Garlic bread
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