Born Free - Barn Raised in Tasmania for superior taste

BBQ Chai Glazed Pork Spare Ribs

Tip: When glazing pork on the BBQ it’s best to cook marinated pork first then apply glaze. This prevents the sugars in the glaze burning too quickly. Courtesy of Australian Pork

  • 8-10 lean Scottsdale Pork spare ribs

Marinade:

  • ½ cup cold Chai tea, strong black
  • ¼ teaspoon chilli powder
  • 1 teaspoon fresh ginger

Glaze:

  • 1 cup Chai tea, strong black
  • ½ cup brown sugar
  • 1 orange, zested and juiced
  • 4 star anise

To serve:

  • Roti bread
  • Steamed basmati rice

Method

  1. Cut pork rashers in half and place in a non-metallic shallow dish.
  2. Pour over the combined marinade and marinate for 40 minutes or up to 24 hours refrigerated.
  3. Remove pork from marinade and BBQ on a preheated BBQ grill plate for 5-6 minutes each side.
  4. Place glaze ingredients into a saucepan and stir over a medium heat until liquid boils. Increase heat and boil rapidly until liquid is syrupy, stirring occasionally.
  5. Brush glaze over ribs liberally and caramelise for 2 minutes on the BBQ being careful not to burn.
  6. Serve pork with warm Roti bread, basmati rice and salad