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Smoky barbecue pork spareribs
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Prep Time:
75 minutes
Cook Time:
50 minutes
Total Time:
125 minutes
Serve up delectable smoky barbecue pork ribs with crispy potato wedges and buttery corn for a show-stopping meal.
Ingredients:
  • 210g barbecue sauce
  • 70g tomato sauce
  • 6.10 gm Worcestershire sauce
  • 3.75 gm smoked paprika
  • 1 1/4 tsp Mexican chilli powder
  • 1kg pork rib
  • 800g desiree potatoes, cut into wedges
  • 9.20 gm olive oil
  • 4 pack sweetcorn, husks and silks removed
  • 80g butter, softened
  • 20.00 ml parmesan, finely grated
  • 2 tsp coriander, finely chopped
  • Mixed salad leaves, to serve
  • Coriander leaves, extra, to serve
Instructions:
  • Prepare the two baking trays with parchment paper. Mix barbecue sauce, tomato sauce, Worcestershire sauce, paprika, and 1 tsp of chili powder in a bowl. Season the mixture. Place the ribs in a large glass or ceramic dish. Pour the marinade over the ribs and let them marinate for 1 hour.
  • Preheat the oven to 200C. Place the ribs on a rack on a baking tray, saving the marinade. Bake for 50 mins, turning and basting the ribs with the marinade every 10 mins, until dark, sticky, and cooked through.
  • While the ribs are cooking, coat the potato wedges with oil and season them in a bowl. Spread them out on a separate baking tray. Bake alongside the ribs for 40 mins, flipping halfway through, until they are golden and crispy.
  • While the ribs and potato wedges are baking, cook the corn by boiling, steaming, or microwaving it until tender. Mix butter, parmesan, coriander, and the rest of the chili powder. Season to taste. Plate the ribs and potato wedges. Garnish the ribs with coriander leaves. Serve with corn drizzled with the butter mixture and a side salad.

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