Smoky Chipotle Pork Ribs

, from Issue #81. November, 2018
Photography by Olivia Galletly.
Smoky Chipotle Pork Ribs

These finger-licking ribs are the perfect family-style dish – great with a cold beer!

Serves: 4


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
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


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.