Name: Caramelised rum-glazed pork ribs recipe
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 1
Ingredients: 167.50 gm golden syrup; 82.50 ml dark rum; 68.75 gm sweet chilli sauce; 48.80 gm Worcestershire sauce; 23.40 gm wholegrain mustard; 42.00 gm lemon juice; 2 garlic cloves, crushed; 2kg pork rib racks; 2 green onions, thinly sliced; Toasted crusty bread, to serve; 2 red onions, thinly sliced; 62.50 ml apple cider vinegar; 2 Lebanese cucumbers, cut into rounds; 150g mixed salad leaves; 36.40 gm extra virgin olive oil

Caramelised rum-glazed pork ribs recipe

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Prep Time:
15 minutes

Cook Time:
120 minutes

Total Time:
135 minutes

Indulgent rum-glazed pork ribs, perfect for weekend gatherings with loved ones.

Ingredients:

167.50 gm golden syrup
82.50 ml dark rum
68.75 gm sweet chilli sauce
48.80 gm Worcestershire sauce
23.40 gm wholegrain mustard
2kg pork rib racks
2 green onions, thinly sliced
Toasted crusty bread, to serve
2 red onions, thinly sliced
62.50 ml apple cider vinegar
2 Lebanese cucumbers, cut into rounds
150g mixed salad leaves

Instructions:

In a large baking dish, mix golden syrup, rum, chilli sauce, Worcestershire sauce, mustard, lemon juice, and garlic. Add ribs and coat thoroughly in marinade. Cover and refrigerate for 4 hours or overnight if possible.
Preheat the oven to 160C/140C fan-forced, and line a large baking tray with baking paper. Drain the marinade from the ribs into a small saucepan. Arrange the ribs on the tray, cover with foil, and bake for 1 hour 30 minutes until tender.
Simmer the marinade over medium heat until it slightly thickens, for 5 to 7 minutes.
Unwrap ribs and generously brush with half of the marinade. Preheat oven to 220C/200C fan-forced. Bake the glazed ribs for an additional 20 minutes until beautifully golden and sticky.
To prepare the pickled onion salad, mix together onions and vinegar in a large glass or ceramic serving bowl. Season with salt and pepper, then let sit for 15 minutes. Finally, add cucumber, salad leaves, and oil to the onion mixture and toss everything together.
Heat the leftover marinade over medium-high heat until it is hot. Cut the ribs into portions, place them on a serving board, drizzle with the warm marinade, sprinkle with green onions, and serve with salad and bread.

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