Smoky Barbecue Pork Spareribs

Smoky Barbecue Pork Spareribs


  • 3/4 Cup (210G) Barbecue Sauce
  • 1/4 Cup (70G) Tomato Sauce
  • 1 Teaspoon¬†Worcestershire Sauce
  • 1 1/2 Teaspoon Smoked Paprika
  • 1 1/4 Teaspoon Mexican Chilli Powder
  • 8 (1Kg) Coles Australian Pork Spare Ribs
  • 800G Desiree Potatoes, Cut Into Wedges
  • 2 Teaspoons Olive Oil
  • 4 Pack Coles Australian Sweetcorn, Husks And Silks Removed
  • 80G Butter, Softened
  • 1 Tablespoon Parmesan, Finely Grated
  • 2 Teaspoons Coriander, Finely Chopped
  • Mixed Salad Leaves, To Serve
  • Coriander Leaves, Extra, To Serve

Coocking Method

First Of All Line 2 Baking Trays With Baking Paper. Then Combine Barbecue Sauce, Tomato Sauce, Worcestershire Sauce, Paprika And 1 Tsp Of The Chilli Powder In A Bowl. Season. And Place Ribs In A Large Glass Or Ceramic Dish. Spoon Over Marinade. Set Aside For 1 Hour To Marinate.
After This Preheat Oven To 200C. Place Ribs On A Rack, Over One Of The Prepared Baking Trays, Reserving The Marinade. Now Bake, Turning And Basting The Ribs With Reserved Marinade Every 10 Mins, For 50 Mins Or Until Dark And Sticky And Cooked Through.
Meanwhile, Place The Potato Wedges In A Bowl And Toss With The Oil. Season. And Place On The Remaining Baking Tray.
Now Bake In The Oven With The Ribs, Turning Once, For 40 Mins Or Until Golden And Crisp.
While The Ribs And Potato Wedges Are Baking, Boil, Steam Or Microwave Corn Until Cooked Through. Then Combine Butter, Parmesan, Coriander And Remaining Chilli Powder. Season. Divide Ribs And Potato Wedges Among Serving Plates. Sprinkle Ribs With Coriander Leaves. Serve With Corn Topped With The Butter Mixture And Salad.

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