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  • Serves:4
  • Prep Time:10 mins
  • Cook Time:20 mins

Thai Spare Ribs with Caramelised Pineapple

+1 Edgell Corn

Just like a hot summer’s night, these Thai Spare Ribs with Caramelised Pineapple are sticky and sweet. Topped with the added grilled corn, this dish is full of amazing flavours. These are best cooked on the BBQ so you get that perfectly charred outer.


Original recipe by Five Tastes | 1.12.15


Ingredients

+1 1 CAN (125g) EDGELL CORN KERNELS

  • 1kg pork spare ribs, cut into 10cm lengths
  • ⅓ cup Five Tastes Thai Red Curry Paste
  • 2 tablespoons soy sauce
  • 1 tablespoon oil
  • ¼ pineapple, unpeeled
  • 50g grated palm sugar

Method

Make a cut at intervals along the edge of ribs to prevent curling when cooking.

In a shallow dish combine Five Tastes Curry Paste with soy sauce and oil mixing well. Add pork spare ribs spooning over marinade to coat. Refrigerate for 1 hour.

Cut pineapple into thin slices and halve, sprinkle with grated palm sugar and set aside.

Heat barbecue grill or chargrill on medium high and cook spare ribs for 6-8 minutes on each side basting regularly with marinade.

Meanwhile, cook pineapple on barbecue for 2 minutes on each side or until caramelised.

ADD DRAINED EDGELL CORN TO CHARGRILL AND COOK UNTIL SLIGHTLY CHARRED.

Serve spare ribs with caramelised pineapple, sprinkle with corn and garnish with coriander leaves if desired.

Tips

Brown sugar can be substituted for palm sugar.

Let's face it, We could all do with more vegies in our meals.

That’s why we started the Edgell +1 Project. We wanted to show just how easy it is to add one extra vegetable to your meals. We scour the web each month to find some of Australia’s favourite recipes, then head to the kitchen to show you how easy it is to add extra vegetables to your meals.

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