Smoky Chipotle Pork Ribs
Photography Olivia Galletly.
These finger-licking ribs are the perfect family-style dish – great with a cold beer!
Serves: 4
INGREDIENTS
Ribs
2 kilogram rack pork ribs
4 tablespoons chipotle hot sauce
3⁄4 cup good quality barbecue sauce
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
1 tablespoon dried oregano
1 tablespoon smoked paprika
1⁄2 teaspoon sea salt
1⁄2 teaspoon cracked pepper
2 kilogram rack pork ribs
Slaw
1⁄4 red cabbage, shredded
1⁄4 green cabbage, shredded
1 carrot, peeled and julienned
1⁄2 cup coriander leaves
1 cup mayonnaise
1 clove garlic, crushed
To serve
Soft ciabatta rolls and slaw
METHOD
Preheat the oven to 190°C and line a baking a tray with foil.
Ribs: In a bowl, combine all rib marinade ingredients. Remove the membrane from the back of the ribs. Use a knife to lift the corner of the skin from the bone then use your hand to lift and peel it back. Place on the baking tray, brush with 1⁄3 of the marinade and bake for 15 minutes. Remove from oven, brush with half of the marinade and bake for a further 15-20 minutes or until golden and sticky. Remove from the oven and glaze with the remaining marinade.
Slaw: In a large bowl, combine all slaw ingredients.
To serve: Serve with slaw and warm bread rolls.
The Hungry Cook
Olivia Galletly is a passionate home cook based north of Auckland, with a penchant for inexpensive, seasonal, feel-good food. To enjoy Olivia's backlog of reimagined casual-cool fare, visit her blog The Hungry Cook.
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