recipes > BBQ'd Sticky Ribs
These finger-licking tender pork ribs are well worth the wait.
Here’s a way to get that gourmet-style rib dish perfected all within the comfort of your own kitchen.
- 3 racks (1.5kg) pork ribs
- 1/4 cup chopped fresh dill
- 2 medium carrots, grated
- 1 small white onion, quartered, thinly sliced
- 1/2 small red cabbage, finely shredded
- 2 teaspoons sesame seeds
- 1/2 Lemon
- 1/3 cup coleslaw dressing
- 2 tablespoons brown sugar
- 2 tablespoons barbecue sauce
- 1/4 cup golden syrup or honey
- 2 garlic cloves, crushed
- 1 tablespoon smoked paprika
- 1 tablespoon white wine vinegar
- 1 tablespoon olive oil
1. In a small bowl combine garlic, paprika, sugar, then stir in golden syrup, vinegar, oil and barbecue sauce.
2. Place the ribs in to a large ceramic dish. Pour the marinade over the meat and massage the marinade in lightly. Cover with foil and refrigerate for at least 4 hours ideally we recommend overnight if you have time.
3. When you’re ready to start cooking, take the ribs from the fridge and set aside, meanwhile preheat a covered barbeque (only light burners on one half of the barbeque though) or oven to 200c/180c fan forced.
4. Remove ribs from the dish and place them in a large foil disposable baking dish.
5. Drain remaining marinade in to a small bowl or jug and set aside.
6. Now place the baking dish on the side of the barbecue with the burners not lit or preheated oven middle shelf.
7. Close the lid and cook for 1 hour or until browned and cooked through, basting with remaining marinade every 12/15 minutes.
1. To make the slaw add cabbage, onion, carrot, dill and sesame seeds in a large bowl. Add some dressing, a drizzle of lemon juice and season with a little salt and pepper. Toss to combine. Serve ribs with coleslaw.
Reserve Coonawarra Cabernet Sauvignon
The Reserve Cab Sav is a perfect accompaniment to these delicious ribsSee more about this wine