Sticky BBQ ribs and salad

SERVES 4-6 PREPARATION: 15 MIN COOKING: 1 HR 30 MIN CHILLING: 1 HR

4 racks (1kg each) pork ribs

BASTING SAUCE

5 garlic cloves, crushed

15ml (1T) Tabasco sauce

5cm ginger, grated

60ml (¼c) honey

45ml (3T) balsamic reduction 2,5ml (½t) mustard powder 15ml (1T) barbecue spice

30ml (2T) Worcestershire sauce 45ml (3T) whisky (optional) 15ml (1T) tomato sauce

SALAD

2 carrots, grated

¼ red cabbage, shredded 400g pineapple chunks, liquid reserved

125ml (½c) raisins

125ml (½c) walnuts, chopped 125ml (½c) mayonnaise 250ml (1c) plain yoghurt

Preheat the oven to 180°C. Line two or three roasting pans with aluminium foil.

1 Place the ribs in the prepared roasting pans.

2 BASTING SAUCE Mix all the ingredients together in a bowl. Brush both sides of the ribs with sauce. Reserve some sauce to baste the ribs during cooking.

3 Roast for 30 minutes, then reduce the heat to 150°C and cook the ribs for 1 hour, basting every 30 minutes.

4 Add the last bit of sauce 20 minutes before the end of the cooking time. Cut into individual ribs.

5 SALAD Combine the carrots, cabbage, pineapple chunks, raisins and walnuts in a bowl.

Set aside. In another bowl, mix the mayonnaise and yoghurt with the reserved pineapple liquid. Add the dressing to the salad and toss. Chill for an hour and serve with the ribs.