BBQ Rack of Ribs

Ingredients

• 5kg pork spare rib rack, membrane removed
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp fine salt
• ½ tsp ground black pepper
• 150ml apple juice
• 200g tomato ketchup
• 2 tbsp apple cider vinegar
• 2 tbsp soft brown sugar
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• ½ tsp garlic powder
• 1kg floury potatoes, cut into thick wedges
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp fine salt
• ¼ tsp ground black pepper
• 250g red cabbage, finely shredded
• 2 carrots, coarsely grated
• 1 crisp apple, cored and cut into thin matchsticks
• 3 tbsp mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• ¼ tsp fine salt
• ¼ tsp ground black pepper

Instructions

1. Preheat the oven to 150°C / 130°C fan. Place the ribs meat-side up in a deep roasting tin.
2. Mix 2 tsp smoked paprika with the garlic powder, onion powder, salt and black pepper. Rub the seasoning evenly over both sides of the ribs. Pour the apple juice around the ribs, then cover the tin tightly with foil.
3. Bake the ribs for 1 hour 45 minutes, until the meat is tender and has started to pull back from the ends of the bones.
4. Meanwhile, combine the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, 1 tsp smoked paprika and ½ tsp garlic powder in a small saucepan. Simmer over medium-low heat for 8–10 minutes, stirring occasionally, until glossy and thick enough to coat the back of a spoon. Taste and adjust the seasoning.
5. When the ribs have cooked for 1 hour 30 minutes, place the potato wedges in a large saucepan of salted water. Bring to a boil and cook for 5 minutes, then drain thoroughly and allow them to steam dry.
6. Remove the tender ribs from the oven and increase the temperature to 220°C / 200°C fan. Toss the wedges with the olive oil, smoked paprika, salt and black pepper. Spread them on a large baking tray and roast for 15 minutes.
7. Carefully drain the liquid from the rib tin. Brush the ribs generously with half the BBQ sauce. Return them to the oven alongside the wedges for 20–25 minutes, turning the wedges halfway and brushing the ribs with more sauce, until the potatoes are crisp and the ribs are sticky and caramelised at the edges.
8. While everything roasts, combine the cabbage, carrots and apple in a large bowl. Mix the mayonnaise, apple cider vinegar, Dijon mustard, salt and black pepper, then toss through the vegetables until evenly coated. Taste and adjust the seasoning.
9. Rest the ribs for 5 minutes, then slice between the bones. Serve with the paprika wedges, apple-cabbage slaw and any remaining BBQ sauce.