Tuck into these sticky pork ribs, baked in apple cider and grilled with a delicious barbecue glaze.
- Preheat oven to 140C. Place the ribs in a single layer in a roasting pan and coat with Grill Mates barbecue rub.
- Add the cider or apple juice, adding a little extra water if necessary to just cover the ribs. Cover the surface with baking paper, then cover the pan with foil. Bake for 2 hours or until tender. Drain ribs and set aside to cool. Place in a single layer on a baking tray in the fridge for 1 hour to chill.
- Meanwhile, heat the pineapple juice in a small saucepan over medium heat for 5 mins or until the liquid reduces by half. Remove from heat and stir in the Grill Mates barbecue sauce.
- Combine the mayonnaise, yoghurt, oil and lemon juice in a large bowl. Add the brussels sprouts, coleslaw mix, spring onion and parsley. Toss to coat. Season.
- Heat a barbecue grill or chargrill on medium-high. Cook ribs on grill, brushing with barbecue glaze, for 6-7 mins or until evenly coated and caramelised. Serve with the slaw.
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Store Spice Organizer
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