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Country-style pork spare ribs with mustard barbecue sauce
Country-style pork spare ribs with mustard barbecue sauce
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Prep Time:
10 minutes
Cook Time:
105 minutes
Total Time:
115 minutes
Delight your family with these mouthwatering pork spare ribs!
Ingredients:
  • 10.00 gm paprika
  • 1 tsp dried thyme
  • 1 tsp freshly ground black pepper
  • 1 tsp garlic powder
  • 12 pork spare ribs (about 1.8kg)
  • 18.20 gm olive oil
  • Spiced sweet potato wedges (see note), to serve
  • 195g mustard
  • 185ml cider vinegar
  • 110g caster sugar
  • 24.40 gm Worcestershire sauce
  • 1/2 tsp cayenne pepper
  • 1/4 head savoy cabbage, shredded (about 200g)
  • 1 medium carrot, peeled, grated (about 100g)
  • 1/2 red onion, shaved (about 50g)
  • 62.50 ml flat-leaf parsley leaves
  • 3/4 tsp poppy seeds
  • 0.60 gm onion salt, optional
Instructions:
  • Preheat your oven to 150C. Combine paprika, thyme, black pepper, garlic powder, and 1/2 tablespoon of sea salt flakes in a small bowl.
  • Drizzle the spare ribs with oil and rub the spice mixture all over. Line a large heavy baking tray with baking paper, place the ribs in a single layer, and roast for 1 1/2 hours until dark golden and tender, turning halfway through. Increase the oven temperature to 220C after removing the ribs.
  • To prepare the barbecue sauce, combine mustard, vinegar, sugar, Worcestershire sauce, cayenne pepper, and 1 tablespoon of sea salt flakes in a saucepan. Simmer over medium-high heat for about 3 minutes until slightly thickened. Allow the sauce to cool. Reserve 1/4 cup (60ml) of the barbecue sauce for the slaw in a separate bowl.
  • Remove any excess liquid from the tray with the ribs. Generously coat the ribs with the sauce using a pastry brush. Place the ribs back in the oven and bake for 12-15 minutes, until the ribs are glazed and the sauce is bubbling. Brush on more sauce once the ribs are out of the oven.
  • Combine cabbage, carrot, onion, parsley, poppy seeds, and onion salt in a large bowl. Drizzle 1/4 cup (60ml) of barbecue sauce over the top and mix until evenly coated. Season with salt to taste.
  • Present the ribs alongside the slaw, barbecue sauce, and sweet potato wedges.

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