Serves 6, Prep 35 mins, Cook 20 mins

WHO - - Food -


1.8kg-2kg Amer­i­can-style pork

spare ribs (or 3 racks), halved cross­ways

Coleslaw, to serve


2⁄₃ cup smoky bar­be­cue sauce

½ cup tomato sauce

¼ cup malt vine­gar

¹⁄₃ cup maple syrup

2 tblsps Di­jon mus­tard

355ml bot­tle pale ale beer

1 tsp gar­lic pow­der

¼ tsp ground cayenne pep­per

1 Cook ribs in a stock­pot of boil­ing wa­ter for about 30 min­utes, or un­til ten­der. Drain. Trans­fer to a large, shal­low dish.

2 Mean­while, make glaze. Com­bine all in­gre­di­ents in a medium saucepan. Bring to boil. Gen­tly boil, stir­ring oc­ca­sion­ally, for about 30 min­utes, or un­til slightly thick­ened. Re­move. Makes about 2½ cups.

3 Pour 1½ cups of the glaze over ribs. Toss ribs to coat. Set aside re­main­ing glaze.

4 Heat a lightly oiled grill plate over a medium heat. Add ribs in two batches. Cook for about 8 to 10 min­utes, turn­ing oc­ca­sion­ally, un­til charred and caramelised. Re­move from heat.

5 Mean­while, heat re­main­ing glaze in a small saucepan over a low heat un­til hot.

6 Serve ribs with coleslaw. Driz­zle with re­main­ing hot glaze.

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