Twice-cooked pork spare ribs

Recipes / Meat

Tuck into these sticky pork ribs, baked in apple cider and grilled with a delicious barbecue glaze.

Recipe «Twice-cooked pork spare ribs» presented in category Recipes / Meat, to prepare this dish you will need no more 2:10 minutes. To make this dish at home by prescription from the author sheff would need: 8 Coles Australian Pork Spare Ribs, 40g pkt McCormick Grill Mates American BBQ Slow & Low Tennessee Smokehouse BBQ Rub, 375ml apple cider or apple juice, 200ml pineapple juice, 200ml McCormick Grill Mates Vintage Smokehouse BBQ Sauce , 1/3 cup whole-egg mayonnaise, 1/3 cup Greek-style yoghurt, 1 tbsp olive oil , 2 tbsp lemon juice, 250g brussels sprouts, very thinly sliced, 400g Coles Brand Coleslaw Supreme Mix, 3 spring onions, thinly sliced, 1/2 bunch flat-leaf parsley, chopped.

Ingredients:

  • 8 Coles Australian Pork Spare Ribs 
  • 40g pkt McCormick Grill Mates American BBQ Slow & Low Tennessee Smokehouse BBQ Rub 
  • 375ml apple cider or apple juice 
  • 200ml pineapple juice 
  • 200ml McCormick Grill Mates Vintage Smokehouse BBQ Sauce 
  • 1/3 cup whole-egg mayonnaise 
  • 1/3 cup Greek-style yoghurt 
  • 1 tbsp olive oil 
  • 2 tbsp lemon juice 
  • 250g brussels sprouts, very thinly sliced 
  • 400g Coles Brand Coleslaw Supreme Mix 
  • 3 spring onions, thinly sliced 
  • 1/2 bunch flat-leaf parsley, chopped 

Instructions

  1. Preheat oven to 140C. Place the ribs in a single layer in a roasting pan and coat with Grill Mates barbecue rub.
  2. 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.
  3. 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.
  4. 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.
  5. 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.