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Bbq pork ribs with sautéed greens

Ashbell McElveen from Good Food Live
For a fingerlicking dish try Ashbell McElveen's richly flavourful roast pork ribs, served with a tasty vegetable side-dish

Bbq pork ribs with sautéed greens

Method

1. Rinse the ribs, then dry them with kitchen paper.

2. Combine the black pepper, cayenne pepper, white pepper and salt in a small bowl, then sprinkle some of the pepper mixture over the ribs, on both sides.

3. To make the barbecue sauce, heat the corn oil in a large, heavy-based saucepan. Add in the onion and fry until golden, around 5 minutes.

4. Add in the garlic, tomato puree, apple juice, cider vinegar, sugar and remaining salt and pepper mixture.

5. Bring to the boil, then reduce the heat and simmer for at least 1 hour, stirring often with a wooden spoon to prevent sticking.

6. Preheat the oven to 180°C/gas 4.

7. Loosely wrap the peppered ribs in kitchen foil.

8. Roast the ribs in the oven for 35 minutes, then remove from the oven, reducing the oven temperature to 110°C/gas 1/4.

9. Unwrap the ribs and transfer them to a roasting tray. Coat the ribs with the barbecue sauce.

10. Return the ribs to the oven and roast until tender, around 30-40 minutes.

11. About 10 minutes from the end of the roasting time prepare the sautéed greens. Cut the stems out of the leaves, roll the leaves up and cut them into fine strips.

12. Heat the olive oil in a large frying pan.

13. Add in the garlic and chilli and fry, stirring, for 1 minute.

14. Add the spring greens to the pan and stir-fry over a high heat for 3-4 minutes.

15. Transfer the greens to a serving dish and season with salt and freshly ground pepper.

16. To serve, slice the roast racks into individual ribs and serve with the sautéed greens.

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Serves: 4-6

Prep: 30 min
Cook: 2 hrs 25 min

Ingredients
2 racks of pork spare ribs
1 tsp freshly ground black pepper
1 tsp cayenne pepper
1 tsp white pepper
2 tsp Salt
1 tbsp corn oil
1 large onion, finely chopped
2 garlic clove, minced
900g canned tomato puree
450ml apple juice
225ml Cider vinegar
200g dark brown sugar

For the sautéed greens:

2 bunches of spring greens, (stems cut out of the leaves, then rolled and julienned)
125ml Olive oil
2 garlic clove
1 hot chilli, minced
Salt, and freshly ground black pepper