Grilled Beak & Sons Pork Ribs with Peach Salsa
Grilled Beak & Sons Pork Ribs with Peach Salsa
Here’s a hybrid spring-summery dish that balances the smoky richness of Beak & Sons Slow-Cooked Pork Ribs with a bright and fruity peach salsa
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 650g Beak & Sons Pork Ribs (Original Hickory Ribs or any variety you prefer)
- Fresh lemon or lime wedges, to serve
- 2–3 ripe but firm peaches, peeled & finely diced into 5mm cubes
- 1 red onion, finely diced into 5mm cubes
- 1 red chilli, deseeded (or left intact for more heat) & finely diced into 5mm cubes
- 1 small bunch fresh coriander, chopped, approx. 50-60g
- Juice ½ lime (or lemon)
- 2 tsp brown sugar
- 2 tsp light soy sauce
- Sea salt & cracked black pepper
Method
- Preheat your grill (or oven to 200°C).
- Decant the ribs from the pack and finish them on the grill for about 8–10 mins or until they’re warmed through, nicely caramelised on the surface and have a good smoky crust.
- While the ribs heat, combine diced peaches, red onion, deseeded chilli, chopped coriander, lime juice, brown sugar and soy sauce in a bowl. Season with salt and pepper to taste. Mix well and let salsa rest for 5 mins so the flavours meld.
- Serve the ribs with a generous scoop of the peach salsa on the side (or spooned over the top). Garnish with lime wedges. Serve immediately.
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