- 700g Pork ribs
- 100mls Telegraph Hill Manuka Smoke infused Balsamic Drizzle
- 100mls Telegraph Hill Traditional Olives brine (eat the olives while cooking this recipe)
Carefully Slice the pork ribs along the side of every second bone, so that you are left with a nice wedge of meat on each side of the bone you will cook. Discard the bare bones.
Combine the ribs, olive brine and Manuka Smoke infused Balsamic Drizzle in a heavy pot and gently slow simmer until tender. Place ribs on an oven tray, reduce remaining sauce until sticky and brush onto ribs. Finish for 5 minutes under grill for super sticky ribs. Watch they don't burn!
Garnish with sesame seeds.