Serves 6

Sticky Pineapple Pork Ribs With Summer Salad

Prep time: 10 mins, Cook time: 60 mins


1.6 kg pork ribs
Extra Virgin Avocado Oil


1 Dole Golden Pineapple, cut into chunks
1 tbsp apple cider vinegar
½ cup fennel, roughly chopped
3 garlic cloves
1 tbsp honey
1 tsp Salt


¼ cup fennel, roughly chopped
¼ cup mint, roughly chopped
1 avocado, sliced
1 fennel bulb, sliced thinly
1 orange, cut into segments
4 radishes, quartered
½ red onion, sliced thinly

Salad Dressing:

½ orange, juice
2 tbsp extra virgin avocado oil with lemon zest
2 tsp runny honey
1 garlic, crushed
Salt & pepper, to taste

Serve with (optional):

Garlic bread


1. Add all marinade ingredients to a blender and blitz until smooth. Place ribs in a deep oven-proof dish and pour marinade over. Let sit for at least 30 minutes.
2. Preheat the oven to 200°C. Roast ribs for 60 minutes, basting every 15 minutes. After 30 minutes turn the ribs, add ½ cup of water to the pan and cover with tinfoil (optional), then roast for the remaining 30 minutes, until cooked & golden brown (the pork juices should run clear when cooked). 
3. Mix salad dressing together and season with salt and pepper. Toss salad ingredients with dressing.
4. Serve delicious pineapple ribs with fresh salad and garlic bread (optional).