Sticky Aussie barbecue ribs with fennel and apple slaw

September 01, 2014
Jonathan Lee

1 large brown onion, chopped

70g (1/3 cup, firmly packed) brown sugar

60ml (1/4 cup) honey

60ml (1/4 cup) apple cider vinegar

2 garlic cloves, peeled, halved

3 teaspoons Vegemite

500ml (2 cups) apple cider

3 (about 2.2kg) pork rib racks

1/4 teaspoon dried chilli flakes

Jacket potatoes with sour cream, to serve


Fennel and apple slaw

250g green cabbage, thinly sliced

250g red cabbage, thinly sliced

1 (about 400g) fennel bulb, trimmed, thinly sliced

1 Granny Smith apple, cut into matchsticks

65g (1/4 cup) whole-egg mayonnaise

2 tablespoons apple cider vinegar

1/2 cup chopped fresh mint leaves

1/2 cup chopped fresh continental parsley



Step 1

Preheat oven to 180°C/160°C fan forced. Process the onion, sugar, honey, vinegar, garlic and Vegemite in a food processor until well combined and finely chopped. Transfer to a large roasting pan and stir in the cider. Season well. Add the ribs and turn to coat. Set aside for 30 minutes to marinate.


Step 2

Cover the pan with foil and roast for 1 hour. Turn ribs. Roast, uncovered, for a further 1 hour or until tender. Transfer ribs to a tray. Cover with foil to keep warm. Pour juices from the roasting pan into a jug. Discard the fat from the surface. Place the juices and chilli flakes in a small saucepan over medium heat and bring to the boil, stirring occasionally. Simmer, stirring often, for 15 minutes or until thick and reduced. Transfer the marinade to a bowl and set aside to cool.


Step 3

Meanwhile, for the slaw, place the combined cabbage, fennel and apple in a large bowl. Whisk the mayonnaise and vinegar together in a small bowl. Season well. Pour over the cabbage mixture and toss to combine. Add the mint and parsley and toss gently to combine.


Step 4

Preheat a barbecue grill or chargrill on medium. Reserve 1 tablespoon of marinade. Use a spoon to spread remaining marinade over meat side of ribs. Spray well with oil. Cook the ribs, meat-side up, for 3 minutes. Turn and cook for 1-2 minutes or until caramelised and slightly charred. Transfer to a chopping board. Brush with reserved marinade. Rest for 3 minutes before carving. Serve with slaw and jacket potatoes.

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