BRING ON THE BAR­BIE!

Fan­tas­tic meals for the whole fam­ily to en­joy around the out­door grill.

Homes+ (Australia) - - CONTENTS -

SMOKY PORK RIBS WITH COLESLAW SERVES 6 PREP 15 MINS + 30 MINS TO MAR­I­NATE COOK 10 MINS $3.45 A SERVE

3/4 cup tomato sauce

1/3 cup char sui sauce

2 gar­lic cloves, crushed

¼ cup firmly packed brown sugar

¼ cup ap­ple cider vine­gar

3 tsp smoked pa­prika

2 tsp ground cumin

12 x 18cm pork bone­less spare ribs (rash­ers)

1 bunch red radishes, scrubbed, sliced

½ large green cab­bage, shred­ded

3 green onions, finely chopped

2 carrots, grated

1/3 cup may­on­naise

2 tbsp le­mon juice, plus wedges to serve

ONE Com­bine sauces, gar­lic, sugar, vine­gar, pa­prika and cumin in a large shal­low glass dish. Trans­fer half the mix­ture to a jug; set aside. Add pork to mix­ture in glass dish; turn to coat. Cover with plas­tic food wrap; chill for 30 mins. Drain pork. Dis­card mari­nade. TWO Mean­while, com­bine radish, cab­bage, onion and car­rot in a large bowl. Whisk may­on­naise and juice in a small bowl. Sea­son. Add dress­ing to cab­bage mix­ture; toss to com­bine. THREE Pre­heat a bar­be­cue grill to high. Add pork; cook, brush­ing oc­ca­sion­ally with re­served sauce mix­ture, for 5 mins each side, or un­til browned and sticky. Trans­fer to a heat­proof plate. Cover with foil; rest for 5 mins. Serve with coleslaw and le­mon wedges.

25 MINS

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.