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Recipe and images courtesy of Alana Lowes.

Always, always love a good rib recipe & this sticky, smoky, spicy pork ribs recipe never disappoints.

It says ‘serves 4’ but no one’s going to think less of you for splitting it with someone 50/50. Easy done.

The chilli salt & a cold Corona just tops it off.

Meat at Billy’s regular, Alana Lowes (thankfully) shared this amazing recipe with us…

sticky, smoky, spicy pork ribs

with chilli salt, lime & apple slaw

Serves: 2-4 people | Prep Time: 10-15 mins (+marinating time) | Cook: 1.5-2 hours


Sticky, Smoky, Spicy Pork Ribs
2kg USA pork ribs
2 cups smoky BBQ style sauce
Juice of 1 orange
2 cloves garlic, crushed
½ cup maple syrup
¼ cup brown sugar

Apple Slaw
1 tbsp mild English mustard
Juice of ½ lemon
½ cup whole egg mayonnaise
3 large apples, cut into matchsticks

Chilli Salt
3 tbsp pink salt flakes
1 tbsp dried chilli flakes
1 tsp sesame seeds

To serve:
lime segments & coriander leaves

*USA Pork Ribs are available in store and online for home delivery.


For the pork ribs, place the smoky spicy sauce, orange juice, garlic, maple syrup and brown sugar into a large baking dish. Stir to combine.  Add the whole pork ribs and turn to coat completely in the marinade. Allow to marinate for at least 30 mins, preferably for 4 hrs or overnight.

Preheat a fan forced oven to 165°C.

Drain the marinade and reserve for basting. Cover the baking tray with foil and place in the oven and bake for 1 hour.

Turn the oven up to 180°c. Remove the baking tray from the oven and remove the foil. Baste the pork ribs with some of the reserved marinade. Return to the oven for 10 mins. Baste and return to the oven for a further 10 mins. Repeat this until all the marinade has been used and the pork ribs look caramelised and sticky.

For the apple slaw, whisk together the mustard, lemon juice, salt and pepper together until well combined. Stir the mustard mixture into the whole egg mayonnaise. Stir the mayonnaise through the apples.



Cut the pork ribs up into 1-2 ribs.  Place on a serving tray and sprinkle with chilli salt, coriander leaves and squeeze over the lime juice. Serve with the apple slaw.