Impress your family with these finger-licken pork spare ribs.
Ingredients
- 1 tablespoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 12 Coles Australian pork spare ribs (about 1.8kg)
- 1 tablespoon olive oil
- Spiced sweet potato wedges (see note), to serve
Mustard barbecue sauce
- 3/4 cup (195g) American-style mustard
- 3/4 cup (185ml) cider vinegar
- 1/2 cup (110g) caster sugar
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon cayenne pepper
Slaw
- 1/4 head savoy cabbage, shredded (about 200g)
- 1 medium carrot, peeled, grated (about 100g)
- 1/2 red onion, shaved (about 50g)
- 1/4 cup flat-leaf parsley leaves
- 3/4 teaspoon poppy seeds
- 1/4 teaspoon onion salt, optional
Method
- Step 1Preheat the oven to 150C. In a small bowl, mix the paprika, thyme, black pepper and garlic powder with 1/2 tablespoon sea salt flakes.
- Step 2Coat 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.
- Step 3Meanwhile, 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.
- Step 4Pour 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.
- Step 5In 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.
- Step 6Serve the ribs with the slaw, barbecue sauce and sweet potato wedges.
- High protein
- Low carb
- Lower gi
Nutrition
4480 kj
Energy
51g
Fat Total
17g
Saturated Fat
4g
Fibre
112g
Protein
40g
Carbs (total)
All nutrition values are per serve
Notes
For the perfect side, serve these delicious spiced sweet potato wedges.
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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