Smoked pork ribs with guacamole, red onion and vegetable pickles

Smoked pork ribs with guacamole, red onion and vegetable pickles

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  • 4
  • Easy
  • 10 minutes, plus pickling time
  • 10–15 minutes
  • Ken Forrester Renegade 2009


  • Woolworths smoked pork ribs with Texan-style BBQ sauce
  • For the guacamole:
  • 4 avocados
  • 1 lemon, juiced
  • Sea salt and freshly ground black pepper, to taste
  • For the red onion pickle:
  • 2 red onions
  • 50 g sugar
  • ½ cup red wine vinegar
  • For the vegetable pickle:
  • 6 mini cucumbers, sliced lengthways
  • 6 T red onion pickle
  • 1 yellow pepper, thinly sliced
  • 125 g pickled jalapeño chillies
  • ¼ cup red wine vinegar

Cooking Instructions

Braai, grill or oven-bake the pork ribs according to package instructions and baste with some of the BBQ sauce. Serve with the remaining BBQ sauce, guacamole, red onion and mixed vegetable pickles. 

To make the guacamole, halve the avocados, scoop the flesh into a bowl, add the lemon juice and season to taste. Mash lightly. 

To make the red onion pickle, peel the onions and halve lengthways. Separate the petals, then cut each petal into strips. Mix the sugar and red wine vinegar, add the onion and steep, stirring every 2 hours or so, until the red onions turn bright pink. 

To make the mixed vegetable pickle, combine all the ingredients and allow to pickle for 30 minutes.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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