Barbecued pork spareribs with red cabbage coleslaw

Name: Barbecued pork spareribs with red cabbage coleslaw
Cook time: 40 min
Total time: 40 min
Yield: Serves 4
Ingredients: 2 kilogram slab american-style pork spareribs 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; 1/2 cup sour cream; 1/4 cup lemon juice; 2 tablespoon water; 1/2 red cabbage, shredded finely; 3 green onions, sliced thinly

Sep 30, 2011 2:00pm

40 mins cooking
Serves 4

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

1
Make barbecue sauce; combine ingredients in a bowl. Cool 10 minutes
2
Place ribs in large shallow baking dish; pour barbecue sauce over ribs. Cover; refrigerate 3 hours or overnight, turning ribs occasionally
3
Make 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.
4
Drain ribs; reserve sauce. Cook ribs on heated oiled grill plate, brushing occasionally with reserved sauce, until cooked
5
Bring remaining sauce to the boil in small saucepan; boil 4 minutes or until sauce thickens slightly
6
Cut ribs into serving-sized pieces; serve with hot sauce and coleslaw. barbecue sauce bring ingredients in medium saucepan to the boil.