BBQ pork ribs with grilled broccoli and cauliflower coleslaw

Slow-cooked ribs in a sticky sauce are finger-licking good!

Preparation time 15 mins Cooking time 3½ hours Serves 4

2kg Aussie Pork Ribs 1 Tbsp Chinese five spice Sea-salt flakes and freshly ground black pepper, to season

1 cup barbecue sauce ½ cup dark brown sugar ½ cup molasses

¼ cup red wine vinegar

1 Tbsp smoked paprika

¼ tsp chilli powder

½ head broccoli

½ head cauliflower

2 Tbsp extra virgin olive oil 300g dry coleslaw mix

1 bunch lemon thyme, finely chopped 2 Tbsp aioli

Brioche slider buns, to serve

STEP 1 Use a small sharp knife to score ribs on both sides. Rub with five spice and season. Arrange ribs on a wire rack over a tray of water and cook in a low-temperature lidded barbecue for 3 hours, turning several times, until tender.

STEP 2 Combine barbecue sauce, sugar, molasses, vinegar, paprika and chilli in a small saucepan and bring to a boil over moderate heat. Remove from heat.

STEP 3 Remove ribs from rack and brush with 2 Tbsp of the sauce. Cook on the flat plate side of barbecue for 5 minutes using a non-stick barbecue liner (to avoid glaze burning and ribs sticking to barbecue). Repeat basting and cooking until all the sauce is used, and ribs are browned on both sides.

STEP 4 Meanwhile, cut broccoli and cauliflower into 2cm slices, drizzle with oil, season, and grill for 4 minutes on each side or until cooked through and charred slightly. Break into pieces and toss with coleslaw mix, lemon thyme and aioli in a large bowl. Serve ribs with coleslaw and slider buns.

So delicious! So clever! Hide carrots in a sweet slice to get the kids eating more vegies without fuss

BBQ pork ribs with grilled broccoli and cauliflower coleslaw