SunPork Fresh Foods Super Crunchy Honey Pork
Tex Mex Ribs with Pineapple Salsa
The punchy flavours of this pineapple salsa pair perfectly with our rich, slow cooked Aussie pork ribs coated in a Tex-Mex style rub.

3 hrs 50 mins

Capable Cooks


What you’ll need


  • 2 racks SunPork Fresh Foods Pork Ribs
  • 2 Tbsp. brown sugar
  • 3 Tbsp. sweet paprika
  • 2 Tbsp. garlic powder
  • 2 Tbsp. onion powder
  • 2 Tbsp. cumin
  • 1 Tbsp. ground coriander seeds
  • 1 Tbsp. cracked black pepper
  • 1 tsp. cayenne pepper
  • 2 Tbsp. dried oregano
  • 50ml oil

Pineapple Salsa

  • 350g pineapple,  peeled, cored and sliced
  • 1 red capsicum, sliced
  • 1 red onion, sliced
  • 2 Tbsp. olive oil
  • 1/4 cup fresh coriander, leaves removed
  • 1 red chilli, sliced
  • 2 limes, juiced

Tex-Mex Barbecue Sauce

  • 1 Tbsp. olive oil
  • 100ml barbecue sauce
  • 100ml chipotle paste
  • 1 lime, juiced

How to make it

  1. Pre-heat smoker to 120⁰C.
  2. To make a rub, mix brown sugar, paprika, garlic powder, onion powder, cumin, coriander seeds, black pepper, cayenne pepper, oregano and oil in a bowl.
  3. Massage into both sides of the rib rack and place in the fridge covered to marinate for approx. 1hr.
  4. Place ribs on a rack in a roasting dish and allow to smoke for approx. 2-3hrs or until the meat starts to pull away from the bone.
  5. To make pineapple salsa, grill pineapple slices, capsicum and onion on the barbecue or in a fry-pan over high heat for approx. 2 mins.  Ensure that there is a bit of charred colouring before removing to set aside and cool.
  6. Once pineapple, capsicum and onions have cooled, dice into bite sized pieces and toss in a bowl with coriander, chili, lime juice and season with salt and pepper. Set aside until ribs are ready to serve.
  7. While ribs are smoking, prepare the Tex Mex Barbecue Sauce.  Mix barbecue sauce, chipotle paste and lime juice in a saucepan and bring to a simmer over med. heat.  Set aside once it starts to bubble.
  8. Remove ribs from smoker, brush on both sides with sauce, cover and return to smoker increasing the heat to 180⁰C for 20-30mins.
  9. Remove cover, brush with additional sauce and smoke for a further 15mins.
  10. Remove from smoker and allow to rest for 10mins, slice and serve with pineapple salsa.