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Pork ribs with quick pear chutney

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For a flavour sensation, look no further than these pork ribs with quick pear chutney. Easy to cook and totally delicious, it's a great midweek meal.

  • Serves4
  • Cook time15 minutes
  • Prep time20 minutes
Pork ribs with quick pear chutney


  • 8 Coles Australian Pork Spare Ribs, halved
  • Olive oil spray
  • 1 tbs Coles Fennel Seeds
  • 2 tsp olive oil
  • 2 x 350g tubs Coles Mashed Potato
  • Sage sprigs, to serve
  • Mixed salad leaves, to serve

Quick pear chutney

  • 2 pears, peeled, cored, diced
  • 1 small red onion, finely chopped
  • ¼ cup (55g) caster sugar
  • 2 tbs apple cider vinegar
  • Pinch ground nutmeg
  • 1 tbs shredded sage

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    To make the chutney, place the pear, onion, sugar, vinegar, nutmeg and 2 tbs water in a medium saucepan over medium heat. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 5 mins. Stir in the sage. Simmer for a further 5 mins or until sauce thickens.

  2. Step 2

    Meanwhile, spray the pork with oil and rub with fennel seeds. Season. Heat a large frying pan over medium-high heat. Cook pork for 3 mins each side or until golden and just cooked through. Transfer to a plate and cover with foil. Set aside for 2 mins to rest.
  3. Step 3

    Heat the mashed potato following packet directions.
  4. Step 4

    Divide the mash and pork among serving plates and top with chutney and sage sprigs. Serve with salad.