Sticky Bbq Pork Ribs With Potato Salad

The new potato salad below is one of our family favorites and you can never go wrong with the classic version.

Sticky bbq pork ribs with potato salad. Meanwhile scrub the potatoes cook in a pan of boiling salted water for 15 minutes or until tender then drain and leave to cool slightly. Brush the plate or frying pan with oil. Heat oven to 220c 200c fan gas 7. Transfer to a serving plate and serve with the creamy thai basil lime potato salad.

Place the potatoes garlic rosemary and olive oil onto a large tray. Buy your sticky rib marinade from the woolworths online store here. Sticky bbq pork ribs with potato salad. Combine the yoghurt lemon juice and mustard then toss with the remaining potato salad ingredients.

If it is reducing too much add some water. 2kg pork spare ribs 3 4 racks cup water. 1 tablespoon white vinegar. Heat a barbecue grill plate or frying pan over high heat.

2 teaspoons garlic powder. Make sure the glaze does not evaporate. Put the ribs in a pan cover with water and bring to the boil skim the surface. Cup tomato sauce.

Brush the ribs all over with the sauce and lay on a baking sheet. Add the ribs and toss together well. Grill the pork ribs for 3 4 minutes each side basting with the reserved marinade or until just slightly charred. Sticky bbq american pork ribs with potato salad ingredients 2kg america pork ribs cup water bbq marinade 3 4 bbq sauce cup tomato sauce 1 tablespoon paprika 1 tablespoon dijon mustard 2 tablespoon brown sugar 1 tablespoon white vinegar 1 teaspoons fresh garlic teaspoon fresh ginger potato salad 500g potatoes cut into cubes.

Once smoking put the sieve into a metal bowl place at the very bottom of the oven and smoke the ribs for 30 minutes or until sticky and caramelized. Combine marinade ingredients in a large bowl and place the ribs in the marinade and refrigerate overnight or for at least 20 minutes. Potato salad is the ultimate summer side and a favorite paired with meaty sticky ribs. 2 tablespoons brown sugar.

1 tablespoon dijon mustard. Preheat the oven to 160 degrees celsius. Mix the potatoes with the oil rosemary and seasoning in a large roasting tin. Remove the short ribs from the bbq and increase the heat of the bbq to make the potato salad.

Place it into a preheated bbq at 130 c and cook very slowly for 4 hours. In a large roasting tin combine the next five ingredients. Braai the ribs over an open fire basting regularly with the marinade.