Deliciously Tender BBQ Spare Ribs with Coleslaw
Deliciously Tender BBQ Spare Ribs with Coleslaw
Equipment
Ingrediënten
Prep Time: 35 minutes / Cooking Time: 30 minutes
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For the Ribs:
- 4 pounds pork spare ribs
- Olive oil cooking spray
- 1 cup barbecue sauce of your choice
For the Coleslaw:
- 12.5 ounces packaged coleslaw mix
- 1 medium green apple thinly sliced
- ½ cup prepared coleslaw dressing
For the Rib Marinade:
- ⅛ cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons honey
- 2 cloves garlic crushed
- 1 tablespoon extra virgin olive oil
For the Rib Dry Rub:
- 1 tablespoon smoked paprika
- ¼ teaspoon chili powder
- 1 teaspoon crushed red pepper flakes
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons garlic powder
- 2 tablespoons brown sugar
Instructies
- Using a small sharp knife, remove the layer of membrane from the back of the ribs (or ask the butcher to do it for you).
- Place the ribs in a large saucepan and cover them well with water.
- Bring to a boil over medium heat, then reduce the heat to a simmer and cook for 45 minutes or until the ribs are almost tender.
- Meanwhile, combine the Rib Marinade ingredients in a large bowl and the Rib Dry Rub ingredients in a small bowl.
- Drain the ribs and add them to the marinade, turning to coat well.
- Remove the ribs from the marinade and sprinkle them with the dry rub.
- Use your hands to massage the dry rub all over the ribs, then spray the ribs with oil.
- Preheat your 5- or 6-quart air fryer to 350˚F for 3 minutes.
- Carefully pull out the air-fryer pan and basket.
- Arrange the ribs in the basket, standing up and leaning against the side of the basket and one another.
- Slide the pan and basket back into the appliance.
- Reset the temperature to 325˚F and set the timer for 20 minutes.
- Leave to cook.
- Brush the ribs with three-quarters of the barbecue sauce.
- Set the timer for 10 minutes and cook until the ribs are tender and glazed.
- Meanwhile, combine the coleslaw mix, apple, and dressing in a medium bowl.
- Serve the ribs cut into serving-sized pieces, brushed with the remaining barbecue sauce, and with the coleslaw.
Notes / Tips / Wine Advice:
You can prepare the ribs up to the end of step 2 a day ahead and refrigerate them until needed. If the ribs are chilled, you may need to add an extra 5 minutes to the cooking time.
