Deep South Pork Ribs

Number of Portions
Deep South Pork Ribs


- 70 grams Deep South Brown Sugar
- 2.2 kg pork ribs
- 60 ml sunflower oil
- 60 ml orange juice
- 60 ml white wine vinegar


Combine together 70g Schwartz Grill Mates Deep Brown Sugar Seasoning with 60ml each of sunflower oil, orange juice and white wine vinegar. Add 2.2kg pork ribs and cover with marinade. Infuse for at least 2 hours and then cook either through an oven or on a chargrill. Baste with the marinade during cooking for succulent added flavour.