X
Welcome.
Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
Thank you! You have been added to our newsletter
Oops! Something went wrong while submitting the form.
Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
%20quick%20easy.png){kind=small}
You'll have everyone digging in to enjoy the sweet yet zesty flavours of these oven-roasted pork ribs
4 Tbsp fresh oregano chopped (or 2 tbsp dried)
½ cup onion finely chopped
4 garlic cloves, finely chopped
¼ cup olive oil
1 Tbsp liquid honey
¼ cup fresh lemon juice
2 tsp lemon rind grated
1 cup white wine
Salt and pepper to taste
1 red chilli deseeded thinly chopped (optional)
1 Tbsp wholegrain mustard
½ cup coriander for garnish
4 Tbsp fresh oregano chopped (or 2 tbsp dried)
½ cup onion finely chopped
4 garlic cloves, finely chopped
¼ cup olive oil
1 Tbsp liquid honey
¼ cup fresh lemon juice
2 tsp lemon rind grated
1 cup white wine
Salt and pepper to taste
1 red chilli deseeded thinly chopped (optional)
1 Tbsp wholegrain mustard
½ cup coriander for garnish
Using a sharp knife slice under the skin (rib side) to remove the membrane layer.
Combine all marinade ingredients into a large dish and mix well. Place ribs in the marinade, ensuring the meat is well covered.
Refrigerate for 2 hours, turning occasionally to ensure all sides of ribs get seasoned.
Preheat oven to 180°C, and line baking tray with foil.
Place ribs onto foil and fold the edges in to retain the marinade. Pour half of the marinade over the ribs and bake uncovered for 10-15 minutes until ribs have a nice sear.
Reduce heat to 160°C
Add the rest of the marinade and fold foil over to cover the ribs. Roast for 1 hour or until golden and cooked through.
Remove the ribs from oven and rest for approx. 10 mins.
Ribs are great on their own or for a full meal, serve with creamy polenta topped with salsa verde or chimichurri.
You'll have everyone digging in to enjoy the sweet yet zesty flavours of these oven-roasted pork ribs
1.5kg New Zealand pork ribs
4 Tbsp fresh oregano chopped (or 2 tbsp dried)
½ cup onion finely chopped
4 garlic cloves, finely chopped
¼ cup olive oil
1 Tbsp liquid honey
¼ cup fresh lemon juice
2 tsp lemon rind grated
1 cup white wine
Salt and pepper to taste
1 red chilli deseeded thinly chopped (optional)
1 Tbsp wholegrain mustard
½ cup coriander for garnish
Using a sharp knife slice under the skin (rib side) to remove the membrane layer.
Combine all marinade ingredients into a large dish and mix well. Place ribs in the marinade, ensuring the meat is well covered.
Refrigerate for 2 hours, turning occasionally to ensure all sides of ribs get seasoned.
Preheat oven to 180°C, and line baking tray with foil.
Place ribs onto foil and fold the edges in to retain the marinade. Pour half of the marinade over the ribs and bake uncovered for 10-15 minutes until ribs have a nice sear.
Reduce heat to 160°C
Add the rest of the marinade and fold foil over to cover the ribs. Roast for 1 hour or until golden and cooked through.
Remove the ribs from oven and rest for approx. 10 mins.
Ribs are great on their own or for a full meal, serve with creamy polenta topped with salsa verde or chimichurri.
Stay in the loop
With our consumer newsletter
© Copyright 2020 New Zealand Pork
