Retro’s Sweet and spicy barbecued ‘spare ribs’
Serves 4
Ingredients
1 tablespoon Signature Range veggie oil
1.5 kg Action select pork spare pork ribs
Salt and pepper to taste
1 medium onion chopped
2 cloves of garlic
1 tin Signature Range pineapple
2 teaspoons Whittington’s chili powder
Method
In a pressure cooker heat oil over a medium heat.
In batches add pork ribs and brown slightly.
Set aside and season. Pore out all excess fat leaving 1 tablespoon.
Add garlic and onion and cook until soft, stir in Pineapple and Chili, return ribs to the pressure cooker and cook for 15 minutes on high pressure. Transfer ribs to a tray and place under a hot grill or BBQ until crispy bushing ribs with excess sauce.
Serve with salad and a chilled glass of white wine from Salitage.
Retro Chef now has his own restaurant with ‘live in’ food and wine weekends at
Waddi Bush Resort in Badgingarra. It makes a great break.
For more details call Martin at the resort on 9652 9071
Martin uses CIRCULON nonstick cookware and Evinox pressure cooker and
loves using Fisher & Paykel appliances.
