Recipe Ingredient
- 1.2kg spareribs, cut into 6cm lengths
- Marinade
- 5-6 tbsp tomato sauce
- 1 1/2tbsp chilli sauce
- 3 tbsp honey
- 1 tbsp oyster sauce
- 1/2 tsp pepper
- 1/2 tsp salt
- 2 tbsp lemon juice
- 3 cloves garlic, crushed
- 1 tbsp olive oil
- Coleslaw
- 100g shredded carrot
- 1/2 a red capsicum, thinly sliced
- 100g cabbage, shredded
- 1/2 cup mayonnaise
- 1 tbsp plain yoghurt
- Pinch of salt
- Dash of pepper
Instructions
- Place ribs into a large saucepan. Cover with enough cold water and bring to a boil. Reduce heat and simmer for 15-20 minutes or until cooked through. Drain and leave aside.
- Combine all marinade ingredients in a mixing bowl. Stir to mix well.
- Place ribs in a large container, arranging them in a single layer then pour the combined marinade over. Turn over to coat the ribs well. Cover with cling film and refrigerate for at least an hour or preferably overnight if possible.
- Heat a barbecue hot plate and place ribs on it. Cook for 8-10 minutes turning over once or twice or until ribs are cooked through. Serve with coleslaw.
- To prepare coleslaw: Combine all ingredients together and toss until well combined. Keep chilled before serving.
