PINA COLADA PORK RIBS
Servings: 4
Cook Time: 1 hour 30 minutes
The ingredients of the popular rum-based cocktail team up with pork ribs to create a lip-smacking good treat. It is slow roasted to soak in the flavours, and the kick of ginger gives it an interesting edge.
6 pork rib pieces
2 cups pineapple juice
1 cup rum
2 tablespoons oil
1 tablespoon ginger paste
1 tablespoon mint paste + fresh leaves
¼ cup grated jaggery***
1 tablespoon chilli flakes
salt to taste
In a large mixing bowl, add all the above ingredients, except for the pork ribs and the fresh mint leaves. Mix well.
Add the pork’s ribs and coat well with the marinade. Leave it in the refrigerator for 6 hours or overnight.
Pre-heat the oven to 150°C. Grease a baking tray with oil and place the pork ribs evenly in it.
Pour in the leftover marinade and add the fresh mint leaves.
Bake in the oven for 45 minutes, making sure that you flip the pieces to cook the other side.
Cook another 30 – 45 min, turn the heat up for the last 10 min – the fat layer of the ribs should start to ooze out oil and the meat should be charred and roasted.
Photo and changes: Gideon Louw
Hierdie pina colade ofte wel varkribbetjie was baaaaie lekker. Ek en vroulief is nie een baie lief vir mint nie, so ons het die mint gedeeltes uitgelos. Ons het ook nêrens pynappel sap kon kry in ons winkels nie en appelsap gebruik en die jaggery deel het ons vervang met heuning en suiker. En ook het ek dit vir twee ure gekook en dit was glad nie droog nie, inteendeel lekker sappig.
Rinie Louw
Dit WAS BAIE LEKKER!!!!