Gooralie Free-Range Pork Coffee & Wattleseed Sticky Ribs


Preparation Time: 20 minutes

Cooking Time: 5 – 6 hours

Serves: 8

Celebrate the tastes of Australia with these delectable Gooralie Free-RangeCoffee & Wattleseed Sticky Pork Ribs. The combination of rich coffee, earthywattleseed, and sweet, sticky glaze creates a mouth watering flavour profilethat will have you and your guests coming back for more. Perfect for abackyard barbecue or a cosy indoor meal, these ribs are sure to be a hit -and this recipe works just as well on spare ribs as the rack.

For the Gooralie Free-Range Pork Coffee & Wattleseed Sticky Ribs:

  • 2 kg Gooralie Free-Range pork ribs (baby back or spare ribs)
  • 50g brown sugar
  • 2 tablespoons finely ground coffee
  • 1 tablespoon wattleseed
  • 60ml light soy sauce
  • 4 tablespoons tomato ketchup
  • 4 tablespoons apple cider vinegar
  • 4 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon dried chili flakes (adjust to taste)
  • Salt and black pepper, to taste
  1. Preheat your oven to 150°C.
  2. Prepare the Gooralie Free-Range Pork ribs by removing the membrane from the back of the ribs if this hasn’t been done already. Season both sides of the ribs with salt and black pepper.
  3. In a bowl, combine the brown sugar, finely ground coffee, wattleseed, soy sauce, tomato ketchup, apple cider vinegar, minced garlic, gratedginger, Worcestershire sauce, and dried chilli flakes. Mix well to create a flavourful glaze.
  4. Set aside a portion of the glaze (about 4 – 5 tablespoons) for basting during grilling.
  5. In a large roasting tray or casserole dish, place the ribs pour over the glaze. Toss the ribs in the sauce using your hands to ensure they’re completely coated, and then cover with foil. If you’ve got racks of ribs, you may have to slice them into portions to get them to fit!
  6. Bake the ribs for 3 to 4 hours, turning once or twice until the bones are exposed and the meat is pull-apart tender. When the ribs are cooked, leave to cool a little, then lift onto a tray using tongs (The sauce and ribs can be prepared up to this stage two days ahead and chilled.)
  7. Light your BBQ – gas set to medium or coal until ashen, and place the ribs on the grill.
  8. Brush frequently with the set aside glaze, turning them every minute or so for 15 minutes until the glaze begins to caramelise and create a sticky coating on the ribs. Be careful not to let it burn!
  9. Once the ribs are cooked and glazed to perfection, remove them from the grill and let them rest for a few minutes before slicing if cooking the rack.
  10. Serve with your favourite sides and dig in! We love salad, fries, and sweetcorn.

Our Gooralie Free-Range Pork tips:

The key to perfect crackling is dry rind – for best results, we recommend to remove packaging and place on a rack uncovered in fridge overnight

When scoring the rind, use a Stanley knife for precise cuts.