Barbecued Pork Spareribs with Coleslaw

clock 20 minutes + 40 minutes bowl 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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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.

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