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Pork-belly ribs with barbecue sauce and 'slaw
Pork-belly ribs with barbecue sauce and 'slaw
BBQ
Main
Over 2 hours
Pork
Easy
Serves
4 (2-3 ribs each)

This is an all-time favourite among barbecue lovers, as the fall-off-the-bone, rich caramelisation of sugars from the rub and sauce work so well with the fat of the meat. This is the cut that gave us our name.

Recipe courtesy of
Ingredients

For the pork ribs

  • 1 rack of pork belly ribs (thick-cut/3cm thickness all the way around)
  • 100ml apple juice, to spray

For the rub

  • 1kg demerara sugar
  • 100g salt
  • 50g ground black pepper
  • 100g paprika
  • 100g onion powder
  • 100g garlic powder
  • 50g mustard powder
  • 30g dried thyme
  • 15g red chilli flakes

For the barbecue sauce

  • As per the short-rib recipe

For the 'slaw

  • 1 head cabbage
  • ½ head red cabbage
  • 4 carrots
  • 10 green chillies (optional)
  • 500ml vinegar
  • 250g caster sugar
  • Salt to taste
Method
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Method
  1. For the rub, mix the ingredients together, then work into the pork ribs generously. Smoke for 4 to 5 hours at 130C. Spray with apple juice often and add a second layer of rub over the top after the first hour. Prepare the barbecue sauce as per the short-rib recipe, and 30 minutes before finishing, glaze the ribs with the sauce.
  2. While cooking, prepare the 'slaw: grate the cabbage and carrots, fine-chop the chillies (with seeds), mix. Add the vinegar and sugar and season with salt.
  3. The ribs are done when the internal temperature of the meat reaches 85C. At this point, the meat should come right off the bone without falling apart. (If the pork is overdone, it will become total mush.)

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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