Impress your family with these finger-licken pork spare ribs.
- Preheat the oven to 150C. In a small bowl, mix the paprika, thyme, black pepper and garlic powder with 1/2 tablespoon sea salt flakes.
- Coat the spare ribs with the oil and pat the spice mixture all over the ribs. Line a large heavy rimmed baking tray with baking paper and arrange the ribs in a single layer on the tray. Roast the ribs, turning halfway through cooking, for about 1 1/2 hours or until dark golden and meat is tender. Remove the ribs from the oven and increase the oven temperature to 220C.
- Meanwhile, make the barbecue sauce. In a medium saucepan, whisk the mustard, vinegar, sugar, Worcestershire and cayenne pepper with 1 tablespoon sea salt flakes. Bring the sauce to a simmer over medium-high heat and cook for 3 mins or until the sauce has thickened slightly. Set aside to cool. In a separate bowl, reserve 1/4 cup (60ml) of the barbecue sauce for the slaw.
- Pour off any liquid that has accumulated on the tray with the ribs. Using a pastry brush, slather the ribs with some of the sauce. Return the ribs to the oven and cook for 12-15 mins or until ribs are glazed and the sauce is bubbling. Brush the ribs with more sauce after removing from oven.
- In a large bowl, toss the cabbage, carrot, onion, parsley, poppy seeds and onion salt with 1/4 cup (60ml) of the barbecue sauce. Season with salt.
- Serve the ribs with the slaw, barbecue sauce and sweet potato wedges.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set