PORK RIBS WITH BARBECUE SAUCE

SERVES 4

KEEP ON TRACK per serving

FAT 132 G CARBS 15 G PROTEIN 89 G

FOR THE RUB

30 ml (2 tbsp) smoked paprika 15 ml (1 tbsp) coriander seeds 15 ml (1 tbsp) cumin seeds 15 ml (1 tbsp) fennel seeds 10 ml (2 tsp) salt

5 ml (1 tsp) black peppercorns 30 ml (2 tbsp) olive oil

FOR THE BARBECUE SAUCE

30 ml (2 tbsp) olive oil

1 onion, peeled and chopped coarsely

3 garlic cloves, peeled and chopped finely

15 ml (1 tbsp) smoked paprika 10 ml (2 tsp) cumin seeds

10 ml (2 tsp) fennel seeds

10 ml (1 tsp) coriander seeds

30 ml (1 tbsp) erythritol

125 ml (1/2 cup) apple cider vinegar 250 ml (1 cup) tomato passata 30 ml (2 tbsp) soya sauce salt

2 kg pork ribs (2 racks)

1. Combine all the ingredients for the rub in a mortar and pestle and grind into a coarse powder, then mix with the olive oil. Rub the pork ribs all over with the spice mixture and set aside.

2. To make the barbecue sauce, heat the olive oil in a medium saucepan over medium heat. Cook the onion and garlic in the oil until soft and translucent. Add the rest of the ingredients and cook for 10 minutes or until the sauce thickens. Remove from the heat and allow to cool.

3. Preheat the oven to 160°C. Place the ribs in a large oven tray and cover with tinfoil. Cook in the oven for 1½ hours.

4. Remove from the oven and baste liberally with barbecue sauce. Increase the oven temperature to 200°C. Cook the pork ribs (open) in the oven for 20–30 minutes until tender and caramelised; baste every 10 minutes. Remove from the oven and slice into portions. Serve with coleslaw and any remaining barbecue sauce.