Barbecued pork spareribs with red cabbage coleslaw
Sep 30, 2011 2:00pm- 40 mins cooking
- Serves 4
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Ingredients
Barbecued pork spareribs
- 2 kilogram slab american-style pork spareribs barbecue sauce
Barbecue sauce
- 1 cup tomato sauce
- 3/4 cup cider vinegar
- 2 tablespoon olive oil
- 1/4 cup worcestershire sauce
- 1/3 cup firmly packed brown sugar
- 2 tablespoon american mustard
- 1 teaspoon cracked pepper
- 2 fresh small red thai chillies, chopped finely
- 2 clove garlic, crushed
- 2 tablespoon lemon juice
Red cabbage coleslaw
- 1/2 cup sour cream
- 1/4 cup lemon juice
- 2 tablespoon water
- 1/2 red cabbage, shredded finely
- 3 green onions, sliced thinly
Method
Barbecued pork spareribs with red cabbage coleslaw
- 1Make barbecue sauce; combine ingredients in a bowl. Cool 10 minutes
- 2Place ribs in large shallow baking dish; pour barbecue sauce over ribs. Cover; refrigerate 3 hours or overnight, turning ribs occasionally
- 3Make red cabbage coleslaw; place sour cream, juice and the water in screwtop jar; shake well. Place cabbage and onion in large bowl with dressing; toss gently to combine.
- 4Drain ribs; reserve sauce. Cook ribs on heated oiled grill plate, brushing occasionally with reserved sauce, until cooked
- 5Bring remaining sauce to the boil in small saucepan; boil 4 minutes or until sauce thickens slightly
- 6Cut ribs into serving-sized pieces; serve with hot sauce and coleslaw. barbecue sauce bring ingredients in medium saucepan to the boil.