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Deep South Pork Ribs

Ingredients

70 grams Schwartz Deep South Brown Sugar
2.2 kg pork ribs
60 ml Newforge Sunflower Oil
60 ml orange juice
60 ml Basso White Wine Vinegar

Methods

Combine together 70g Schwartz Grill Mates Deep Brown Sugar Seasoning with 60ml each of sunflower oil, orange juice and white wine vinegar. Add 2.2kg pork ribs and cover with marinade. Infuse for at least 2 hours and then cook either through an oven or on a chargrill. Baste with the marinade during cooking for succulent added flavour.

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