With the glut of peaches from our mum's tree, we have created a sweet and tangy peach chutney to pair with juicy, free-range pork ribs. The pork is a little spicy and the yummy dark char on them from the barbecue goes perfectly with the chutney.
For the ribs
| 1 kg | Pork ribs (Main) |
| 2 | Bay leaves |
| 5 | Peppercorns |
| 1 Tbsp | Cayenne pepper |
| 1 Tbsp | Paprika |
| 2 Tbsp | Maple syrup |
| 1 cup | Barbecue sauce (Main) |
Peach chutney
| 1 | Green chilli, finely diced |
| ½ | Onions, finely diced |
| 5 | Peaches, peeled and diced (Main) |
| 2 Tbsp | Fresh lime juice |
| 3 Tbsp | White wine vinegar |
| 3 tsp | Sugar |
| ½ cup | Fresh coriander, chopped |
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Directions
- Cut the pork ribs into pieces so you can fit them in a large pot. Put the ribs in the pot and add all of the rib ingredients except the barbecue sauce. Cover the ribs with water. Place on the stove and bring to a gentle simmer and cook for 45 minutes.
- Remove the ribs from the water and dry. Smear the ribs with the barbecue sauce and barbecue on a high heat until they are sticky. This should take about 10 minutes. Alternatively, you can grill the ribs in the oven on a high heat until the barbecue sauce becomes sticky.
- For the peach chutney, add all the ingredients except the coriander to a small saucepan. Heat gently for 10 minutes to combine the ingredients. Finish with the coriander and serve with the ribs.
