Smoky barbecue pork spareribs

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How to make Smoky barbecue pork spareribs

  • Yield : 4
  • Prep Time : 1:15
  • Cook Time : 0:50
  • Total Time : 2:05

Ingredients

  • 3/4 cup (210g) barbecue sauce
  • 1/4 cup (70g) tomato sauce
  • 1 teaspoon Worcestershire sauce
  • 1 1/2 teaspoon smoked paprika
  • 1 1/4 teaspoon Mexican chilli powder
  • 8 (1kg) Coles Australian pork spare ribs
  • 800g desiree potatoes, cut into wedges
  • 2 teaspoons olive oil
  • 4 pack Coles Australian sweetcorn, husks and silks removed
  • 80g butter, softened
  • 1 tablespoon parmesan, finely grated
  • 2 teaspoons coriander, finely chopped
  • Mixed salad leaves, to serve
  • Coriander leaves, extra, to serve

Method

  • Step 1 Line 2 baking trays with baking paper. Combine barbecue sauce, tomato sauce, Worcestershire sauce, paprika and 1 tsp of the chilli powder in a bowl. Season. Place ribs in a large glass or ceramic dish. Spoon over marinade. Set aside for 1 hour to marinate.
  • Step 2 Preheat oven to 200C. Place ribs on a rack, over one of the prepared baking trays, reserving the marinade. Bake, turning and basting the ribs with reserved marinade every 10 mins, for 50 mins or until dark and sticky and cooked through.
  • Step 3 Meanwhile, place the potato wedges in a bowl and toss with the oil. Season. Place on the remaining baking tray. Bake in the oven with the ribs, turning once, for 40 mins or until golden and crisp.
  • Step 4 While the ribs and potato wedges are baking, boil, steam or microwave corn until cooked through. Combine butter, parmesan, coriander and remaining chilli powder. Season. Divide ribs and potato wedges among serving plates. Sprinkle ribs with coriander leaves. Serve with corn topped with the butter mixture and salad.

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