Tuck into these sticky pork ribs, baked in apple cider and grilled with a delicious barbecue glaze.
The ingredient of Twice-cooked pork spare ribs
- 8 (about 800g) Coles Australian Pork Spare Ribs
- 40g pkt McCormick Grill Mates (American BBQ Slow & Low Tennessee Smokehouse BBQ) barbecue spice rub
- 375ml apple cider or apple juice
- 200ml pineapple juice
- 200ml McCormick Grill Mates Vintage Smokehouse BBQ Sauce
- 1/3 cup (100g) whole-egg mayonnaise
- 1/3 cup (95g) Greek-style yoghurt
- 1 tablespoon olive oil
- 2 tablespoons 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
The instruction how to make Twice-cooked pork spare ribs
- 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.
Nutritions of Twice-cooked pork spare ribsfatContent: