- 0:15 Prep
- 2:25 Cook
- 4 Servings
- Capable cooks
For a finger lickin’ meal try these sticky pork ribs served with chorizo and roasted corn.
Ingredients
- 1 1/2 cups (375ml) stout
- 2 tablespoons tomato paste
- 2 tablespoons brown sugar
- 1 tablespoons Worcestershire sauce
- 2 teaspoons wholegrain mustard
- 1 teaspoon smoked paprika
- 2 garlic cloves, crushed
- 1 chorizo sausage, coarsely chopped
- 1 large red capsicum, seeded, coarsely chopped
- 1 red onion, cut into wedges
- 1.5kg Coles Australian BBQ Pork Ribs or Pork Spare Ribs
- 2 tablespoons barbecue sauce
- Roasted corn (see tip), to serve
Method
- Step 1Combine the stout, tomato paste, sugar, Worcestershire sauce, mustard, paprika and garlic in a jug.
- Step 2Preheat oven to 160C. Place chorizo, capsicum and onion in a large flameproof baking dish. Add the ribs. Pour over stout mixture. Turn to coat. Cover with foil. Bake, turning once, for 2 hours.
- Step 3Increase oven to 220C. Use tongs to transfer ribs to a wire rack over a baking tray. Spoon 1/3 cup (80ml) of the cooking liquid into a small bowl. Stir in barbecue sauce. Brush over ribs. Bake for 20-25 mins or until caramelised and tender.
- Step 4Meanwhile, heat the remaining cooking liquid, vegetables and chorizo in the dish over medium-high heat. Bring to the boil. Reduce heat to medium-low. Cook for 5 mins or until sauce thickens.
- Step 5Drizzle ribs with sauce. Serve with vegetables, chorizo and roasted corn.
- Low carb
- Lower gi
Nutrition
2230 kj
Energy
37g
Fat Total
14g
Saturated Fat
3g
Fibre
37g
Protein
341mg
Sodium
12g
Carbs (sugar)
14g
Carbs (total)
All nutrition values are per serve
Notes
How to roast corn: Microwave 4 corn cobs, husks intact, on high for 5 mins. Cool. Peel, then brush with melted butter and season. Replace husks and roast at 220°C for 20 mins.
- Author: (N/A)
- Publication: Coles
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