Ingredients
- 2-3 pork spare ribs
- 75ml Illawarra plum sauce
- 40ml Rosella syrup
- 50g Illawarra plums
- 10g Ironbark honey
- 40ml port wine
- 10ml raspberry vinegar
- 20g eggplant, zucchini & chilli chutney
- Aussie ingredients avail here
Instructions
- In a hot pan seal the ribs, then lower the heat and continue to cook the ribs till they are ready, remove and keep them war
- · De-glaze pan with the port wine and raspberry vinegar and reduce by half. Add the Illawarra plum sauce, rosella syrup and honey
- · Bring to the boil and add the whole Illawarra plums, simmer for approximately 5 minutes
- · Pour the sauce onto the plate, place the ribs on the sauce and then place the plums on the ribs
- · Serve with a dollop of eggplant, zucchini and chilli chutney