Smoky Chipotle Pork Ribs

These finger-licking ribs are the perfect family-style dish – great with a cold beer!

RIBS

4 tablespoons chipotle hot sauce

¾ cup good quality barbecue sauce

2 tablespoons brown sugar

1 tablespoon apple cider vinegar

1 tablespoon dried oregano 1 tablespoon smoked paprika ½ teaspoon sea salt ½ teaspoon cracked pepper

2 kilogram rack pork ribs ¼ red cabbage, shredded ¼ green cabbage, shredded 1 carrot, peeled and julienned ½ cup coriander leaves 1 cup mayonnaise 1 clove garlic, crushed

TO SERVE

Soft ciabatta rolls and slaw Preheat the oven to 190°C and line a baking a tray with foil.

RIBS: In a bowl, combine all rib marinade ingredients. Remove the membrane from the back of the ribs. Use a knife to lift the corner of the skin from the bone then use your hand to lift and peel it back. Place on the baking tray, brush with ⅓ of the marinade and bake for 15 minutes. Remove from oven, brush with half of the marinade and bake for a further 15-20 minutes or until golden and sticky. Remove from the oven and glaze with the remaining marinade.

SLAW: In a large bowl, combine all slaw ingredients. TO SERVE: Serve with slaw and warm bread rolls. SERVES 4