A finger lickin' summer barbecue recipe for sticky balsamic pork ribs. Use your hands (and lick your fingers when no-one's looking).
Ingredients
- 1.2kg pork spare ribs
- 150ml balsamic vinegar
- 1/4 tsp dried chilli flakes
For the coleslaw
- 4 tbsp light mayonnaise
- Juice of 1/2 lemon
- 1 small onion, finely sliced
- 1/2 white cabbage, finely shredded
- 1 carrot, roughly grated
- 2 sticks celery, finely sliced diagonally
Method
- 1. Light a disposable or charcoal barbecue. Put the ribs into a large saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 40 minutes. Drain and set aside.
- 2. Meanwhile, make a glaze for the ribs. Put the balsamic vinegar and chilli into a small pan over a high heat. Bring to the boil, reduce the heat and simmer for 5 minutes, until reduced by half and thickened slightly. Set aside to cool, then season.
- 3. Make the coleslaw. Put the mayonnaise into a large serving bowl, stir in the lemon juice and season well. Add the onion, cabbage, carrot and celery and mix well. Season, cover and set aside.
- 4. Brush the glaze over the ribs and place on the hot barbecue. Cook for 10 minutes (over an indirect medium heat if it’s a gas barbecue), turning now and then until lightly charred all over. (Alternatively, pop the ribs on a baking tray lined with foil and cook under a hot grill.) Divide the ribs between plates and serve with the coleslaw – and plenty of napkins!
Nutritional info
Per serving: 353kcals, 16.2g fat (3.5g saturated), 34.5g protein, 16.2g carbs, 15.2g sugar, 0.7g salt
Chef's tip
You can cook the ribs from raw in an oven preheated to 200°C/fan180°C/gas 6. Cook for 40 minutes, turning halfway, then brush with the glaze and cook for 10 minutes more, until tender and lightly charred.
Wine Recommendation
Wine note: the coleslaw is the difficult bit to match, especially with red wines. Choose a white – an easy-going, rich Australian Semillon-Chardonnay.