Ingredients
- 1kg baby back pork ribs, cut into individual ribs
- 1/2 cup Mad Dog Chilli Salsa
- 1 jar Yarra Valley Preserves Quince Jelly
- Coriander leaves and lime wedges, to serve
- Sea salt
Instructions
- Place ribs into a large saucepan and cover with cold water. Season with 3 tsp sea salt then bring to a simmer, reduce heat to low-medium and boil for 1 hour until the meat is very tender.
- Combine salsa, quince jelly and 2/3 cup (160ml) water in a blender. Blend until a smooth liquid, transfer to a small saucepan and heat over a medium-high heat until the liquid has reduced by half and is thick and syrupy.
- Reserve half the sauce for basting, toss the ribs in the remaining half to coat.
- Preheat a BBQ to medium. Cook ribs, turning and brushing with extra glaze every 2-3 mins until the ribs are charred slightly and sticky.
- Brush ribs with remaining glaze, cover with foil and allow to rest 5 mins before serving with lime wedges and coriander.