Chilli Quince Ribs

Enjoy these flavour-packed Chilli Quince Ribs made with premium seasonings from Australian Bush Spices. Slow-cooked until tender and coated in a sweet, smoky and spicy glaze, this easy rib recipe is perfect for BBQs, family dinners or entertaining guests with bold Australian flavours.

Prep Time: 20 minutes

Cook Time: 2 hours 30 minutes

Ingredients

1kg baby back pork ribs, cut into individual ribs
1/2 cup Kakadu plum relish
1 jar Kakadu plum jam
Coriander leaves and lime wedges, to serve
Salt and pepper berry

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.