This feijoa twist on rib marinade is finger lickin’ good. 

Words: Jenny Garing

Serves: 4
Time: 1 hour, 15 minutes (not including waiting)

INGREDIENTS

1.5kg pork spare ribs
1 cup pureed feijoas, sieved if you prefer
50g marmalade
60ml sherry
60ml olive oil
1 tbsp red wine vinegar
1 tbsp tomato paste
2 cloves garlic, chopped
2 tsp ground cumin
1 tsp hot English mustard
Salt and pepper to taste

METHOD

Put all ingredients except the pork into a food processor or blender and combine thoroughly.

Coat the ribs in the marinade and refrigerate for several hours, or overnight.

Spread the ribs on a shallow oven tray and bake at 180°C for about an hour, occasionally brushing them with a thick coating of marinade.

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