Sticky ribs with pineapple salsa

It’s BBQ season and these are a must have!

2 racks baby back pork ribs

1 tbsps salt

3 tbsps tamarind chutney or Indian-style kasundi, I use Jenny’s Kitchen

Squeeze of orange or lemon juice

Salsa

¼ pineapple, diced fine

1 red chilli, de-seeded and chopped fine

1/4 red onion, sliced thinly and soaked in lemon water for a few minutes then drained

Squeeze of lemon

Small handful mint leaves 

1. To get ribs really tender, place in a large saucepan of salted water and bring to the boil for 5 minutes, skim off scum, cover and continue to simmer for 60-90 minutes. Drain.
2. Loosen chutney with orange or lemon juice and brunch this all over ribs. Leave overnight if you can, or for at least one hour. 
3. Toss salsa ingredients together in a small bowl and set aside. Salsa ingredients tend to need about 15 minutes for the flavours to develop fully. 
4. Cook ribs on grill plate, basting as you go, until well-caramelised.
5. Divide ribs into 2 rib sections to serve and alongside salsa.

Nici’s note:

If I run out of Jenny’s Kitchen I use my own homemade kasundi, Indian tomato chutney, but you could use any chutney with a tablespoon of garam masala stirred into it. 

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