We have given classic barbecue ribs a modern make-over with this finger-licking version.
Ingredients
- 2 tablespoons Cajun seasoning mix
- 2 teaspoons smoked paprika
- 3 x 500g racks American-style pork ribs
- 1 cup tomato sauce
- 1/3 cup barbecue sauce
- 2 garlic cloves, crushed
- 1/4 cup bourbon
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- Olive oil cooking spray
- 4 corn cobs, husks and silks removed, halved
- Green salad, to serve
Method
- Step 1Preheat a covered barbecue on high to 200°C (see note).
- Step 2Combine seasoning and half the paprika in a bowl. Sprinkle over both sides of ribs. Wrap each rack of ribs in foil to make 3 parcels. Place on a wire rack in a large, disposable foil baking tray. Cook, using indirect heat (see note), for 1 hour 30 minutes or until tender. Set aside for 5 to 10 minutes to cool slightly. Remove and discard foil. Cut each rib in half.
- Step 3Meanwhile, combine tomato sauce, barbecue sauce, garlic, bourbon, mustard, worcestershire sauce and remaining paprika in a saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer, stirring often, for 5 minutes or until slightly thickened. Set aside to cool. Reserve 1/2 cup sauce.
- Step 4Heat barbecue plate and chargrill on medium. Brush a little of the remaining sauce over ribs to coat. Spray ribs and corn with oil. Cook corn on chargrill, turning frequently, for 10 to 12 minutes or until slightly caramelised and tender. Cook ribs on plate, turning regularly and brushing with sauce, for 8 to 10 minutes or until slightly caramelised and tender. Serve ribs with corn, reserved sauce and salad.
- Low carb
- Lower gi
Nutrition
2764 kj
Energy
23g
Fat Total
8g
Saturated Fat
9g
Fibre
55g
Protein
135mg
Cholesterol
1336.84mg
Sodium
31g
Carbs (sugar)
45g
Carbs (total)
All nutrition values are per serve
Notes
Because the barbecue is used as an oven, cook with indirect heat. Light burners on one half of a covered barbecue. In step 2, place baking tray on other half (always check manufacturer’s instructions). Close lid. Alternatively, cook in a 200°C/180°C fan-forced oven for an hour.
- Author: Sonja Bernyk
- Image credit: Jeremy Simons
- Publication: Super Food Ideas
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