Saltbush is the perfect partner to red meats and fish, making the most wonderful wrap to lock in flavour. Here Salt Bush acts as a simple bed, but don’t think it is just for looking at. In this recipe the Salt Bush becomes a wonderful side that will absorb the juices of the pork ribs and sweetness of the sticky sauce.
5 cm piece ginger, peeled and finely grated
5-6 garlic cloves, finely chopped
250 ml (1 cup) light soy sauce
375 g honey
250 ml (1 cup) Chinese rice wine
1 tbsp sweet chilli sauce
pork spare ribs, cut into individual ribs
dried Salt Bush, ground (you can dry by hanging a small bunch of leaves upside down in a dry and airy place away from direct sunlight)
a generous handful Salt Bush leaves, to serve
a dry and airy place away from direct sunlight).
lime wedges, to serve
In a large bowl add the ginger, garlic, soy sauce, honey, rice wine and sweet chilli sauce, whisking to combine. Add your ribs ensuring they are well coated by the sauce and cover. Leave to sit in the refrigerator for at least 2-3 hours (or overnight) to really oak up the juices.
Preheat the oven to 180˚C.
Place your ribs on a wire rack that can sit inside your roasting pan, setting aside any left-over marinade in a small saucepan – this will be used later for your sauce. Fill your roasting pan with a 1cm layer of water, making sure that the ribs don’t sit in the water. Roast for 35-40 minutes until they caramelise. Once cooked, remove the ribs from the oven and lay on a bed of fresh Salt Bush leaves, covering with foil to lock in the heat.
To make your sauce gently heat your marinade in a small saucepan over a medium heat adding any of the juices retained from the roasting pan. Bring to the boil and simmer for 4-5 minutes. The sauce will be ready when it thickens and becomes sticky. When ready pour over your ribs and fresh Salt Bush leaves. Sprinkle your dried and crushed saltbush over the ribs and serve with freshly cut limes wedges.
Recipe inspired by: https://www.sbs.com.au/food/recipes/sticky-glazed-pork-ribs-saltbush