Cooking instructions
For the rub:
- Add spices to a dry frying pan and gently toast
- Once toasted either blend spices with a blender or grind in pestle and mortar
- Then add sugar and BBQ sauce and mix well
For the BBQ sauce:
- Add olive oil to a pan a gently cook onion until soft and translucent
- Add the rest of the ingredients and cook for 30 minutes
- Blend until smooth
For the ribs:
- Remove the membrane from the underside of the ribs (attached to the bone)
- Marinade ribs in the rub 3-4 hours before cooking in a roasting tray (you may need to cut the rack of ribs in half if too big)
- Cover marinated ribs with with baking paper and foil tightly (in the same tray)
- Preheat oven to 160°c and cook ribs for 3-4 hours or until soft and tender
- Remove the foil and parchment and baste the ribs with the juices in the roasting tray and return to the oven
- Turn on grill setting and lightly grill the ribs until they are brown and sticky
- Take ribs out of the tray and reduce the liquid in the tray to thicken
For the Pickled red cabbage (optional):
- Toast the spices in a pan
- Add the rest of the ingredients
- Bring to the boil and stir
- Remove from heat and strain
- Add red cabbage and leave to cool
- Serve at room temperature
To serve:
- Serve the ribs and pour over reduced bbq sauce from the roasting tray
- Serve with coriander, sliced spring onion and sliced chilli on top