Bumbu Rum Glazed Pork Riblets with Pineapple Spears

If you're looking for a show-stopping dish that brings tropical flair and bold flavour to your menu, then this recipe is for you! These oven-baked pork riblets are smothered in a sticky, sweet, and tangy Bumbu rum glaze, then served with juicy pineapple spears, fresh herbs, and a kick of chilli. Perfect for sharing menus!

For the Glaze:

• 1/2 cup brown sugar

• 2 tablespoons mustard (Dijon or wholegrain work well)

• 1/4 cup golden syrup

• 1/4 cup Bumbu Rum (or your favourite spiced rum)

For the Dish:

• 1 pack HK Foods Pork Riblets

• 1 fresh pineapple, cut into spears

• Fresh lime wedges

• Fresh red chili, thinly sliced

• Fresh mint leaves

Method

1. Make the Bumbu Rum Glaze

In a small saucepan over medium heat, combine the brown sugar, mustard, golden syrup, and Bumbu Rum. Stir until the sugar dissolves and the mixture thickens slightly (about 5–7 minutes). Set aside.

2. Prepare the Riblets

Preheat your oven to 160°C (320°F). Lay the pork riblets in a large ovenproof dish in a single layer. Pour the glaze generously over the riblets, making sure they’re well coated.

3. Bake Low and Slow

Cover the dish tightly with foil and bake for 1.5 to 2 hours, or until the riblets are tender. Every 30–40 minutes, remove the foil, turn the riblets, and baste with more glaze for maximum flavour.

4. Finish and Serve

Once tender, cut the riblets into smaller portions. Arrange them on a serving board with pineapple spears, lime wedges, fresh chili slices, and mint leaves for a vibrant, tropical presentation.

Tips & Serving Ideas

• For extra char, finish the riblets under the grill for 5 minutes after baking.

• Serve with coconut rice or a crisp slaw for a complete meal.

• Swap pineapple for grilled mango or papaya for a twist.