Barbecued pork spareribs with red cabbage coleslaw

  • 40 mins cooking
  • Serves 4
  • Print


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


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.

More From Women's Weekly Food