Barbecued Pork Spareribs with Coleslaw

Name: Barbecued Pork Spareribs with Coleslaw
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 2kg slab pork spareribs; 1 cup tomato sauce; 3/4 cup cider vinegar; 2 Tbsp olive oil; 1/4 cup worcestershire sauce; 1/3 cup firmly packed brown sugar; 2 Tbsp American mustard; 1 tsp cracked pepper; 2 fresh small red chillies, chopped finely; 2 cloves garlic, crushed; 2 Tbsp lemon juice; 1/2 cup sour cream; 1/2 cup lemon juice; 1/2 red cabbage, shredded finely; 3 spring onions, sliced thinly

20 minutes + 40 minutes

Serves 4

Easter Barbecue Bbq Pork Ribs

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Ingredients

2kg slab pork spareribs
1 cup tomato sauce
3/4 cup cider vinegar
2 Tbsp olive oil
1/4 cup worcestershire sauce
1/3 cup firmly packed brown sugar
2 Tbsp American mustard
1 tsp cracked pepper
2 fresh small red chillies, chopped finely
2 cloves garlic, crushed
2 Tbsp lemon juice
1/2 cup sour cream
1/2 cup lemon juice
1/2 red cabbage, shredded finely
3 spring onions, sliced thinly

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How to Julienne Vegetables

Method

1. To make barbecue sauce, place tomato sauce, vinegar, olive oil, Worcestershire sauce, brown sugar, mustard, pepper, chillies, garlic and lemon juice in a bowl and combine well.
2. Place full slab of ribs in a large baking dish and pour barbecue sauce over ribs. Cover and refrigerate for 3 hours or overnight, turning ribs occasionally.
3. To make the coleslaw, place sour cream, lemon juice and 2 Tbsp water in a screwtop jar, shake well. Place cabbage and spring onion in a large bowl with dressing, toss gently to combine.
4. Remove the ribs from the marinade, shaking off any excess sauce. Reserve the marinade in a small pot.
5. Preheat a barbecue to a medium heat. Oil the grill plate and cook ribs for 40 minutes, turning every few minutes to ensure they don’t burn, brushing occasionally with a little reserved marinade as they cook.
6. Bring remaining barbecue sauce to the boil (about 4 minutes) or until sauce thickens slightly.
7. Brush some of the sauce over the ribs then cut them into serving-sized pieces. Serve with coleslaw and remaining hot barbecue sauce on the side.