Dust off your barbecue for this fabulous smoky pork ribs favourite!
Ingredients (serves 4)
3 racks (1.5kg) American-style pork ribs
2 medium carrots, peeled, grated
1 small white onion, quartered, thinly sliced
1/2 small red cabbage, shredded
1/4 cup chopped fresh dill
2 teaspoons caraway seeds
1/3 cup coleslaw dressing
Smoky barbecue marinade
2 garlic cloves, finely chopped
1 tablespoon smoked paprika
2 tablespoons brown sugar
1/4 cup golden syrup
1 tablespoon white wine vinegar
1 tablespoon olive oil
2 tablespoons barbecue sauce
Make smoky barbecue marinade: Combine garlic, paprika, sugar, golden syrup, vinegar, oil and barbecue sauce in a jug.
Place ribs in a large glass or ceramic dish. Pour over marinade. Cover. Refrigerate overnight.
Preheat a covered barbecue on high. Drain ribs, reserving marinade. Place ribs in a large foil disposable baking dish. Cook ribs, using indirect heat (see note 1), for 1 hour or until browned and cooked through, basting with reserved marinade every 15 minutes.
Meanwhile, combine carrot, onion, cabbage, dill and caraway seeds in a large bowl. Drizzle with dressing. Season with salt and pepper. Toss to combine. Serve ribs with coleslaw.
Note 1: To use indirect heat, light burners on one half of barbecue. Place baking dish on other half. Always check manufacturer’s instructions.
Note 2: If you don’t have a covered barbecue, you can cook ribs in the oven. Preheat to 200C/180C fan-forced. Cook ribs for 1 hour, basting with marinade.
Allow overnight refrigeration time.