Marinating time: 2-3 hr
1. Combine the garlic, sesame & soy dressing, pineapple rum jam, salt bush, rice wine and sweet chilli sauce in a large zip-lock bag. Add the ribs, seal the bag and shake to coat the pork thoroughly. Refrigerate for 2-3 hours or overnight if time permits.
Preheat the oven to 180˚C.
2. Remove the ribs from the bag, reserving the marinade. Place the ribs on a rack, set over a roasting pan filled with 1 cm water. Roast for 35-40 minutes or until golden and deeply caramelised. Remove the ribs from the rack and set aside, loosely covered with foil while you make the glaze.
3. Place the reserved marinade in a small saucepan over medium-high heat with any juices from the roasting pan. Bring to the boil and simmer for 4-5 minutes or until the mixture is sticky, watching carefully to ensure it doesn’t burn. Brush the glaze over the ribs, then sprinkle with dried saltbush.
Serve limes wedges and pickles.
ENJOY & shop for these beautiful ingredients here at Online Gourmet Food (links included in recipe and listed below)