Barbecued Pork Spareribs With Red Cabbage Coleslaw

Name: Barbecued Pork Spareribs With Red Cabbage Coleslaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Arrange ribs in a large shallow baking dish.
2
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.
3
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.
4
Preheat grill. Drain ribs, reserving sauce. Grill ribs, brushing occasionally with reserved sauce, until cooked to your liking.
5
Bring remaining sauce to a boil in a small saucepan. Boil for 4 mins, or until sauce thickens slightly.
6
Cut ribs into serving-sized pieces. Serve with hot sauce and coleslaw.

379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 (4 1/2 lb) rack pork spareribs, None None Barbecue Sauce, 1 cup ketchup, 3/4 cup cider vinegar, and more.

Yes, Barbecued Pork Spareribs With Red Cabbage Coleslaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!