Sticky herb and lemon ribs
Sticky herb and lemon ribs ingredients
- 1 medium onion, peeled and quartered
- 2 cloves garlic, peeled and bruised
- 2 sticks celery, roughly chopped
- 1 lemon, quartered
- 1 tsp black peppercorns
- 1 cup (250ml) white wine
- 1 tbsp salt
- 4 cups (1L) water
- 1 kg pork ribs
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 2 tbsp thyme leaves
For the rice salad
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp white wine vinegar
- 2 cups cooked long grain rice
- 1/2 cup cherry tomatoes, quartered
- 1/2 cup cucumber, diced
- 1/2 cup carrot, peeled and diced
Place the onion, garlic, celery, lemon quarters, peppercorns, white wine, salt and water in a large saucepan on medium heat. Bring to the boil then add the ribs, reduce heat and cover. Simmer for 30 minutes. Transfer the ribs to a roasting tray, pour over half of the reserved cooking liquid, cover with plastic and leave to cool in the fridge for a few hours, preferably overnight.
For the rice salad, combine the olive oil, lemon juice and vinegar in a jar and shake. Toss this through cooled, cooked rice with the cucumber, tomato and carrot.
Preheat oven to 220°C (200°C fan-forced) and place the ribs on a wire rack over a tray lined with foil. Combine the olive oil, maple syrup and thyme leaves and brush mixture over the ribs. Roast for 10 minutes then baste again with the olive oil/maple syrup mixture and cook for another 10-15 minutes or until ribs are caramelised and golden all over.
Serve ribs with the rice salad.
Find related ribs recipes
- This is a very basic rice salad recipe – you can swap the vegetables listed here with any that you have on hand. I just find it works better when you cut everything fairly small!
- ‘Aussie’ style pork ribs come as one large connected strip of ribs that are cooked whole then cut into pieces.
- This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder: You can follow Sophie on Local is Lovely, Facebook, Twitter or Pinterest.