• 1 can tomatoes • 1 onion, chopped • 3 cloves garlic •2 Tbsp wholegrain mustard • 1 tsp cayenne pepper • 1 tsp salt • 2 Tbsp smoked paprika • 1 Tbsp sweet paprika • 1/2 cup brown sugar • 1/4 cup Worcestershire sauce • 1/4 cup honey
Method
1. Place all ingredients except the ribs in a large pot and bring to the boil. Once boiling, submerge ribs in liquid and simmer for 40 minutes.
2. Meanwhile, make the sauce. Place tomatoes, onion and garlic in a food processor and blitz until it becomes a puree. Place in a pot with the rest of the sauce ingredients and simmer for 20 minutes or until thickened.
3. Remove ribs from liquid once tender and place in a dish. While hot, cover with half the sauce and leave to marinade in the fridge for at least 30 minutes.
4. Preheat oven to 230°C. Place ribs on a rack in an ovenproof dish and spoon over more of the BBQ sauce. Place in the oven and cook for 20 minutes, glazing at 5-minute intervals.
Corn and coconut slaw
Ingredients
Dressing
• 1/3 cup Kewpie mayo • 1 Tbsp BBQ sauce • 2 Tbsp coconut water • juice of 1 lime
Coleslaw
• 1/4 white cabbage, shredded • 1/4 red cabbage shredded • 1/2 cup corn kernels • 1/2 bunch coriander • 1/4 cup shredded coconut
Method
1. Combine all dressing ingredients in a bowl and mix well.
2. Combine all coleslaw ingredients in a bowl and mix with dressing.
