Marinated Pork Ribs with Balsamic Vinegar of Modena - De Nigris 1889
Our new Dense & Fragrant Balsamic Vinegar is perfectly formulated for use in hot, cooked dishes. Why not try it for glazed roasted mushrooms?
Ingredients
- 1.5kg pork ribs (two racks)
- 4 tbsp redcurrant jelly
- 3 tbsp De Nigris Recipe Gold Label Balsamic Vinegar
- 2 tbsp light muscovado sugar
- 3 garlic cloves, pureed
- 1 tbsp fresh ginger – finely grated
- ½ tsp dried chilli flakes
- 2 tbsp soy sauce
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