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Twice-cooked pork spare ribs
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Prep Time:
75 minutes
Cook Time:
130 minutes
Total Time:
205 minutes
Indulge in succulent apple cider-baked pork ribs with a mouthwatering barbecue glaze.
Ingredients:
  • 8 (about 800g) Pork Spare Ribs
  • 40g pkt Grill Mates (American BBQ Slow & Low Tennessee Smokehouse BBQ) barbecue spice rub
  • 375ml apple cider or apple juice
  • 200ml pineapple juice
  • 200ml Grill Mates Vintage Smokehouse BBQ Sauce
  • 100g mayonnaise
  • 95g yoghurt
  • 18.20 gm olive oil
  • 42.00 gm lemon juice
  • 250g brussels sprouts, very thinly sliced
  • 400g Brand Coleslaw Supreme Mix
  • 3 spring onions, thinly sliced
  • 1/2 bunch flat-leaf parsley, chopped
Instructions:
  • Preheat your oven to 140C, then generously coat the ribs with Grill Mates barbecue rub in a roasting pan, ensuring they are in a single layer.
  • Pour in the cider or apple juice, adding extra water if needed to just cover the ribs. Cover with parchment paper and foil, then bake for 2 hours until tender. Drain the ribs and allow them to cool. Chill in the fridge on a baking tray for 1 hour in a single layer.
  • Heat the pineapple juice in a small saucepan over medium heat until reduced by half, about 5 minutes. Remove from heat and whisk in the Grill Mates barbecue sauce.
  • In a large bowl, mix together mayonnaise, yogurt, oil, and lemon juice. Add Brussels sprouts, coleslaw mix, spring onion, and parsley. Toss to coat everything evenly. Season with salt and pepper to taste.
  • Preheat a barbecue grill or chargrill to medium-high heat. Grill ribs, brushing with barbecue glaze, for 6-7 minutes until evenly coated and caramelized. Serve with slaw.

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