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.

Cup tomato sauce. Place the potatoes garlic rosemary and olive oil onto a large tray. 2 teaspoons garlic powder. Preheat the oven to 160 degrees celsius.

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. 1 tablespoon white vinegar. If it is reducing too much add some water. Mix the potatoes with the oil rosemary and seasoning in a large roasting tin.

Buy your sticky rib marinade from the woolworths online store here. Brush the plate or frying pan with oil. 2kg pork spare ribs 3 4 racks cup water. 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.

In a large roasting tin combine the next five ingredients. Sticky bbq pork ribs with potato salad. Heat a barbecue grill plate or frying pan over high heat. Place it into a preheated bbq at 130 c and cook very slowly for 4 hours.

Combine the yoghurt lemon juice and mustard then toss with the remaining potato salad ingredients. 1 tablespoon dijon mustard. Heat oven to 220c 200c fan gas 7. Turn the ribs and potatoes halfway until both are nicely browned all over.

2 tablespoons brown sugar. 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. Put the ribs in a pan cover with water and bring to the boil skim the surface. Combine marinade ingredients in a large bowl and place the ribs in the marinade and refrigerate overnight or for at least 20 minutes.

Remove the short ribs from the bbq and increase the heat of the bbq to make the potato salad. Roast for 40 mins on a middle shelf with the ribs on the shelf above. Make sure the glaze does not evaporate. Transfer to a serving plate and serve with the creamy thai basil lime potato salad.

Add the ribs and toss together well. Potato salad is the ultimate summer side and a favorite paired with meaty sticky ribs. Brush the ribs all over with the sauce and lay on a baking sheet.