This delicious recipe uses pineapple juice, brown sugar, white wine, garlic and Worcestershire sauce to create deliciously sweet, sticky and slightly tangy pork ribs. Perfect for a BBQ or a big family dinner.
- 1.4kg baby back pork ribs
- 175ml pineapple juice
- 125ml veg oil and white wine
- 4 tbsp. brown sugar
- 6 garlic cloves, minced
- 1 tbsp. Worcestershire sauce
- 1 tsp. each salt, black pepper and dried rosemary
In a bowl, whisk together the pineapple juice, oil white wine, sugar, garlic, Worcestershire sauce, salt, pepper and rosemary. Pierce the ribs. Put the ribs in a large bowl and pour over half the marinade, reserving the rest. Cover and put into the fridge overnight, for at least eight hours, turning once during the process.
Preheat the BBQ (or bake the ribs in the oven) over a medium-high heat. Cook for 45-60 minutes, turning every now and then, basting frequently with the rest of the marinade. You could also make up some of the marinade without the oil, then simmer it down to make a sticky and sweet sauce perfect for dipping.