01/26/2022
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
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.
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.
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.
Remove the ribs from the marinade, shaking off any excess sauce. Reserve the marinade in a small pot.
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.
Bring remaining barbecue sauce to the boil (about 4 minutes) or until sauce thickens slightly.
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.
