Rustle up ribs and slaw
Pork ribs, potato salad and slaw make a lip-smacking summer meal. It must be time to crank up the barbie!
BBQ PORK RIBSWITH POTATO SALAD & SLAW
Ready in: 40 minutes. Preparation: 10 minutes. Cook: 30 minutes. Serves: 4.
Potato salad
800g baby potatoes 1 capsicum
- red onion 50g ranch dressing (storebought)
2 tablespoons parsley leaves
Slaw
red cabbage 2 carrots 3 tablespoons mayonnaise
BBQ pork ribs
1.2kg pre-cooked pork ribs 350g barbecue sauce Preheat barbecue grill to medium. Bring a large pot of salted water to the boil. Cut potatoes in halves or quarters until roughly the same size. Add to pot of boiling water and cook for about 15 minutes, until tender. Drain and add to a large bowl.
Dice capsicum 1cm; finely dice red onion; roughly chop parsley. Add to bowl with potatoes along with dressing, toss to combine and season.
Finely shred cabbage until you have about 4-5 cups worth and grate carrots. Add to a medium bowl along with mayonnaise. Toss to combine, season and set aside.
While you’re preparing the salads, cook ribs. Grill ribs on barbecue for 5 minutes each side, then baste with barbecue sauce and continue cooking for a further 10 minutes, turning every 2 minutes, until meat is glazed and tender. Use a sharp knife to separate ribs, with a gentle sawing motion to cut down between the bones.
To serve, divide barbecue pork ribs, potato salad and slaw between plates.
If you can’t use the barbecue tonight, cook ribs in the oven for about 20 minutes, or until heated through. Baste with barbecue sauce every 5 minutes. Potato salad and slaw can be made ahead of time, just keep dressing separate until ready to serve.
Recipe tip:
Look good? You’ll love ourMy BBQ Bag! myfoodbag.co.nz/ bbq