top of page

Caramelised Rum-Glazed Pork Ribs with Pickled Onion-Salad and Crusty Bread

Prep Time:

Cook Time:


4 Serves


4 x 600g Mick's Meat Barn pork rib racks
1/2 cup golden syrup
1/3 cup dark rum
1/4 cup sweet chilli sauce
2 tbsp Worcestershire sauce
1 tbsp wholegrain mustard
2 tbsp lemon juice
2 garlic cloves, crushed
2 green onions, thinly sliced
Toasted crusty bread, to serve

(Pickled Onion Salad)
2 red onions, thinly sliced
1/4 cup apple cider vinegar
2 Lebanese cucumbers, cut into rounds
150g mixed salad leaves
2 tbsp extra virgin olive oil


Step 1 - Combine golden syrup, rum, chilli sauce, Worcestershire sauce, mustard, lemon juice and garlic in a large baking dish. Add ribs. Turn ribs to thoroughly coat in marinade. Cover. Refrigerate for 4 hours or overnight, if time permits.

Step 2 - Preheat oven to 160C/140C fan-forced. Line a large baking tray with baking paper. Drain marinade from ribs into a small saucepan. Place ribs on prepared tray. Cover with foil. Bake for 1 hour 30 minutes or until tender.

Step 3 - Meanwhile, bring marinade to a simmer over medium heat. Simmer gently for 5 to 7 minutes or until slightly thickened.

Step 4 - Remove foil from ribs. Baste with half the marinade. Increase oven to 220C/200C fan-forced. Bake basted ribs for a further 20 minutes or until golden and sticky.

Step 5 - Meanwhile, make pickled onion salad. Combine onion and vinegar in a large glass or ceramic serving bowl. Season with salt and pepper. Stand for 15 minutes. Add cucumber, salad leaves and oil to onion mixture. Toss to combine.

Step 6 - Reheat remaining marinade mixture over medium-high heat until hot. Cut ribs into portions. Place on a serving board. Drizzle with warm marinade mixture. Sprinkle with green onion. Serve ribs with salad and bread. Enjoy!

bottom of page