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
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
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.