Country-style pork spare ribs with mustard barbecue sauce

Recipes / Meat

Impress your family with these finger-licken pork spare ribs.

Recipe «Country-style pork spare ribs with mustard barbecue sauce» presented in category Recipes / Meat, to prepare this dish you will need no more 1:45 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp paprika, 1 tsp dried thyme, 1 tsp freshly ground black pepper, 1 tsp garlic powder, 12 Coles Australian pork spare ribs , 1 tbsp olive oil, Spiced sweet potato wedges , to serve, 3/4 cup American-style mustard , 3/4 cup cider vinegar, 1/2 cup caster sugar, 1 tbsp Worcestershire sauce, 1/2 tsp cayenne pepper, 1/4 head savoy cabbage, shredded, 1 medium carrot, peeled, grated, 1/2 red onion, shaved, 1/4 cup flat-leaf parsley leaves.

Ingredients:

  • 1 tbsp paprika 
  • 1 tsp dried thyme 
  • 1 tsp freshly ground black pepper 
  • 1 tsp garlic powder 
  • 12 Coles Australian pork spare ribs 
  • 1 tbsp olive oil 
  • Spiced sweet potato wedges , to serve 
  • 3/4 cup American-style mustard 
  • 3/4 cup cider vinegar 
  • 1/2 cup caster sugar 
  • 1 tbsp Worcestershire sauce 
  • 1/2 tsp cayenne pepper 
  • 1/4 head savoy cabbage, shredded 
  • 1 medium carrot, peeled, grated 
  • 1/2 red onion, shaved 
  • 1/4 cup flat-leaf parsley leaves 
  • 3/4 tsp poppy seeds 
  • 1/4 tsp onion salt, optional 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve the ribs with the slaw, barbecue sauce and sweet potato wedges.