Saltbush and Pepperberry Glazed Pork Ribs
When it comes to serious flavour, few cuts deliver like slow-cooked pork ribs—especially when they’re seasoned with Terrablendz Cattle Run Steak Rub (with Saltbush & Pepperberry). This rub brings a bold, savoury profile that pairs perfectly with long, gentle cooking. The Saltbush adds a naturally seasoned depth, while the native Tasmanian Pepperberry gives the ribs a warm, aromatic lift that cuts through the richness of the pork.
This recipe leans into low-and-slow cooking to give you tender, fall-apart ribs finished with a glossy, caramelised glaze. Whether you’re planning a weekend cook-up or want a set-and-forget dinner, these ribs deliver big flavour with minimal effort.
Grab your jar by clicking the link here: Cattle Run Steak Rub (with Saltbush & Pepperberry).
Why Cattle Run Steak Rub Works So Well on Pork Ribs
Even though it’s designed for steak and BBQ meats, Cattle Run shines just as brightly on pork.
Here’s why:
Saltbush naturally enhances the pork without overpowering it.
Tasmanian Pepperberry adds a subtle heat and berry-like aroma that pairs beautifully with sweet glazes.
The blend sticks well to the meat, giving a rich base layer of flavour that develops during slow cooking.
The result? Deeply flavoured ribs that don’t rely solely on the glaze—your seasoning does the heavy lifting.
Saltbush and Pepperberry Glazed Pork Ribs
Ingredients
1–1.5 kg pork ribs
2–3 tbsp Terrablendz Cattle Run Steak Rub (with Saltbush & Pepperberry)
½ cup honey
¼ cup soy sauce
¼ cup tomato sauce
2 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
The Process:
1. Prepare the ribs
Pat ribs dry and remove the membrane if needed. Coat generously with Cattle Run Steak Rub. Rest for 30 minutes, or refrigerate overnight for deeper flavour.
2. Make the glaze
Mix honey, soy sauce, tomato sauce, apple cider vinegar, and Worcestershire sauce.
3. Slow-cook
Preheat oven to 120°C. Place ribs meat-side up in a baking tray. Pour half the glaze over the top. Add 2–3 tbsp water to the tray, cover tightly with foil, and cook for 4½–5 hours.
4. Caramelise
Remove foil, brush with remaining glaze, increase oven to 200°C, and bake uncovered for 15–20 minutes until sticky.
5. Serve
Rest 5 minutes, slice, and enjoy.
Serving Ideas
These ribs pair beautifully with:
Grilled corn
Coleslaw
Roasted potatoes
Fresh garden greens
A buttery mash to soak up the glaze
Keep plating simple—the ribs are the star.
Grab your jar by clicking the link here: Cattle Run Steak Rub (with Saltbush & Pepperberry).
