BBQ pork ribs with grilled broc­coli and cauliflower coleslaw

Better Homes and Gardens (Australia) - - Food In A Flash -

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

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.