MURRAY VALLEY PORK'S
MARINATED PORK RIBS
1 tsp pink peppercorns
1 tsp chilli flakes
1 tsp smoke paprika
2 tbsp maple syrup
2 tbsp molasses
1 lemon, juiced
1 lime, juiced
4 Murray Valley Pork's pork ribs
1/2 bunch coriander, chopped finely
1/2 bunch mint, chopped finely
1/2 parsley, chopped finely
1/2 bunch basil, chopped finely
1 tbsp olive oil
Pinch of salt
- Into a large bowl add pink pepper corns, chilli flakes, smoked paprika, maple syrup, molasses, 1/2 lemon and 1/2 lime juice, mix. Place spare ribs into the marinade and set aside for at least 30 minutes or longer if possible.
- Place ribs onto a hot kettle bbq, skin-side down, cook for 2 minutes then turn and cook each side for 2 minutes, season to taste. Turn off bbq, close lid and leave for 10 minutes.
- To make the salsa verde, into a bowl add herbs remaining lime and lemon juice, salt, pepper corns and oil, mix to combine.
- To serve cut into bite size pieces and drizzle with salsa verde.