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[NSW, ACT] Australian Pork Ribs $10/kg @ IGA (Selected Stores)

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Market Day Friday 12th April only. While stocks last!

List of IGA stores participating in this Market Day promotion.

Related Stores

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closed Comments

  • -1

    Can't see it in QLD.

    NSW only?

    • -1

      Tomorrow

  • +8

    Here's the sauce I make for ribs.

    1/2 cup tomato sauce
    1/4 cup honey
    2 tbsp soy sauce
    2 tbsp malt vinegar
    1 tbsp brown sugar
    1 tsp powdered mustard
    1-2 tsp Liquid Smoke

    What are some others ?

    • +1

      Any bargain of these above?

      • +2

        Wdym? Recipes from places that advertise meals for under $x per person always say the above are free.

    • What is liquid smoke please ? Brand ? Thx

    • +3

      This is a super easy way to make Chinese BBQ pork!

      Lee Kum Kee Char Siu Sauce, 240 g https://amzn.asia/d/iTrxZF3

      https://youtu.be/iKzJFvPF4ME?si=TJmnCsjeGEUCiRs3

    • -1

      that is a lot of sugar.

      • +2

        Spread across 6 ppl it's not too bad ;-)

    • +3

      1 cup tomato sauce
      1/4 cup Worcestershire sauce (I use home made)
      1 cup coke
      1/4 cup brown sugar
      couple of finely chopped fresh chillis
      1/2 tsp garlic powder
      1/2 tsp onion powder
      1/2 tsp mustard powder
      1/2 tsp smoked paprika

      I don't use liquid smoke as I usually smoke the ribs themselves.

    • Dry rub
      1/4 cup brown sugar
      1 tbsp chili powder
      1 tsp garlic powder
      salt and pepper

      Barbecue sauce for basting. Instructions

      Yes, it's oven cooked. The basting part requires at least 10 layers for a good glaze. I'm joking, I like 3 or 4.

      Even without the sauce, it's tasty. Must be all that sugar

    • Is the mustard for heat?

  • +1

    Not in VIC

    • +1

      😔 same same

  • I don't think it's just a matter of states with IGA.
    I know one sort (ownership/affiliation) locally will have this, another probably won't.

  • +2
  • Whats everyones opinion of removing the vein? I started doing it recently but really cant tell the difference post cook and leaving it on is alot less hassle and also tends to hold the ribs together more

    • It is annoying to pull off but I prefer them without it

    • +1

      Vein? the vein is just dried blood if you are referring to the occasional black vein, fine to leave in. If you mean the membrane then removing it is important if you are using a rub you want absorbed or smoking as it prevents those flavours going in.

  • Not a good deal

    • Can you please elaborate?

  • Is this australian pork, or imported from spain ?

    • +2

      Any pork sold here with a bone in has to be Australian.

      • Interesting, the local meat shop advertises their ribs as usa pork ribs, i guess that would be the style of cut is a usa style, good to know anyway

        • +2

          Correct.

          It’s illegal to import raw bone in pork products into Australia.

  • Any recipe to cook with air fryer or fan force oven?

  • Good price! I notice someone posted Super Butcher above which delivers in QLD. Anyone have luck with butchers that deliver in Sydney that offer good specials from time to time?

  • Australian pork may contain Ractopamine which is banded in EU and even China. Why Ractopamine is legal to be used on pigs in Australia?

    https://www.farmonline.com.au/story/7404810/meat-exporters-d…

  • None at my IGA Lindfield

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