River Cottage Australia



Next time you're cooking for a crowd - whip up this fun and healthy recipe!


  • 4kg pork ribs or cutlets

  • For the braising sauce

  • 2 x 680g bottles passata

  • 350g honey

  • 500mls chocolate stout bbq sauce (or any good bbq sauce)* [See Notes]

  • 250mls tomato relish

  • 250mls whiskey

  • 250mls litres apple cider vinegar

  • 100mls soy

  • 125mls Worcestershire sauce

  • 100mls tomato relish

  • For the salad

  • 10 sweet potatoes, peeled and cut into 1cm dice

  • Olive oil

  • Salt and pepper

  • 500g sugar snaps

  • 800g pearl barley

  • 500g pistachios, roasted and roughly chopped

  • 300g rocket

  • For the dressing

  • 2 heads garlic, cloves peeled

  • 2 tbsp cumin, ground

  • 2 tbsp paprika

  • ½ tsp cayenne

  • Juice and zest of 5 lemons

  • 1 bunch parsley leaves, roughly chopped

  • 100g honey

  • 300mls olive oil

  • Salt and pepper


  • 1.

    Preheat the oven to 160C.

  • 2.

    In a large mixing bowl, mix together all of the braising ingredients. 

  • 3.

    Place the pork in a deep baking tray in a single layer, and cover with sauce. Cover the tray with foil, and slowly braise for three hours or until tender.

  • 4.

    Place the sweet potato in a roasting tray. Toss through the olive oil, salt and pepper and roast for 45 minutes, or until cooked through.

  • 5.

    Meanwhile, bring a pot of salted water up to the boil, and cook the sugar snaps for 1 minute. Remove and immediately plunge into a bowl of ice cold water. Drain and set aside.

  • 6.

    In a large pan of boiling water, cook the pearl barley for 35 to 40 minutes, or until tender.

  • 7.

    For the dressing, combine all of the ingredients together, and using a blender, blitz the ingredients until combined. Check for seasoning and set aside.

  • 8.

    Remove the pork from the sauce. Slice the meat into individual portions.

  • 9.

    Meanwhile, pour the sauce into a pan and reduce for 5 to 10 minutes, or until you have a thick glaze.

  • 10.

    In a large mixing bowl, combine the sweet potatoes, sugar snaps, pearl barley, pistachios and rocket. Toss the dressing through.

  • 11.

    When ready to serve, preheat a grill or frying pan to a medium high heat. Grill the pork quickly, until charred and sticky, brushing with the glaze. Serve hot with a side of sweet potato, sugar snap and barley salad.

Nutritional information

Nutritional analysis per serving (20 servings)

  • Energy 1295kj
  • Fat Total 81g
  • Saturated Fat 19g
  • Protein 45g
  • Carbohydrate 91g
  • Sugar 34g
  • Sodium 1412mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by


*Chocolate Stout BBQ Sauce is from Phil Stoke's business, Kombi Kitchen.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings