A Matt Golinski Recipe Featuring Noosa Black Garlic Honey
Sticky, caramelised and packed with bold flavour, these Korean-Style BBQ Pork Ribs with Black Garlic Honey are the ultimate dish for relaxed entertaining.
Created by renowned Sunshine Coast chef Matt Golinski and featured in In Noosa Magazine, the ribs are slow-braised until tender in a fragrant marinade of soy, mirin, sesame oil, ginger and star anise. They’re then finished on the BBQ with a rich glaze made from Noosa Black Garlic Honey, creating a glossy, sweet-savoury crust.
Served with naturally fermented kimchi and steamed jasmine rice, this dish delivers a perfect balance of smoky, sweet, spicy and umami flavours.
The ribs can be prepared the day before and finished on the barbecue, making them ideal for gatherings and weekend feasts.
Recipe Details
Recipe by: Matt Golinski
Serves: 4
Prep time: 15 minutes (+ overnight marinating)
Cook time: 2 hours
Ingredients
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1.5 kg pork spare rib racks
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½ cup soy sauce
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½ cup mirin
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⅓ cup Noosa Black Garlic Honey
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2 tbsp sesame oil
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2 whole star anise
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1 tbsp fresh ginger, grated
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1 tsp cracked black pepper
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2 shallots, finely sliced
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¾ cup kimchi
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Steamed jasmine rice, to serve
Method
1. Prepare the marinade
In a bowl, whisk together the soy sauce, mirin, Noosa Black Garlic Honey, sesame oil, star anise, grated ginger and cracked pepper.
Cut the rib racks in half if needed to fit into your tray.
Place the ribs into a large dish and pour the marinade over them.
Cover and refrigerate overnight, turning occasionally if possible.
2. Slow cook the ribs
Preheat the oven to 140°C.
Place the ribs into a baking tray and pour over all of the marinade.
Cover tightly with a lid or aluminium foil and cook for 2 hours, until the ribs are tender.
3. Make the glaze
Pour the cooking liquid into a small saucepan.
Bring to the boil and simmer until the sauce becomes thick, glossy and syrupy.
4. Chill the ribs
Allow the ribs to cool, then refrigerate until cold.
This step helps the ribs firm up, making them easier to handle and perfect for finishing on the BBQ.
5. BBQ and caramelise
Brush the ribs generously with the reduced glaze.
Cook on a hot barbecue, turning occasionally, until the ribs are heated through and beautifully caramelised.
6. Serve
Cut the racks into individual ribs and arrange on a platter.
Scatter over the finely sliced shallots and serve with kimchi and steamed jasmine rice on the side.
Serving Suggestions
These ribs are perfect for:
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weekend BBQs
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casual entertaining
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summer gatherings
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shared platters
Pair with cold lager, Riesling or chilled rosé for a beautifully balanced meal.
Feature Ingredient
Noosa Black Garlic Honey
Noosa Black Garlic Honey blends pure Australian honey with slow-aged black garlic, creating a naturally sweet condiment with deep umami flavour.
It adds rich caramelised depth to:
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BBQ glazes and marinades
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roasted vegetables
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cheese boards
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grilled meats and seafood
A simple drizzle can transform everyday dishes into something truly special.