Barbecued Pork Spareribs With Red Cabbage Coleslaw - cooking recipe

Ingredients

1 (4 1/2 lb) rack pork spareribs
None None Barbecue Sauce
1 cup ketchup
3/4 cup cider vinegar
2 tbsp olive oil
1/4 cup Worcestershire sauce
1/3 cup firmly packed brown sugar
2 tbsp yellow mustard
1 tsp cracked pepper
2 None fresh small red chilies, chopped finely
2 cloves garlic, minced
2 tbsp lemon juice
None None Red Cabbage Coleslaw
1/2 cup sour cream
1/4 cup lemon juice
1/2 None red cabbage, shredded finely
3 None spring onions, sliced thinly

Preparation

Arrange ribs in a large shallow baking dish.
Whisk together all ingredients for barbecue sauce then pour over ribs, turning to coat. Cover and refrigerate for 3 hours or overnight, turning ribs occasionally.
Meanwhile, to make the red cabbage coleslaw, whisk sour cream, lemon juice and 2 tbsp water in a large bowl. Add cabbage and onions and toss gently to combine.
Preheat grill. Drain ribs, reserving sauce. Grill ribs, brushing occasionally with reserved sauce, until cooked to your liking.
Bring remaining sauce to a boil in a small saucepan. Boil for 4 mins, or until sauce thickens slightly.
Cut ribs into serving-sized pieces. Serve with hot sauce and coleslaw.