Recipe For BBQ Pork Ribs

BBQ pork ribs – Extracted from Low Carb is Lekker by Inè Reynierse (Struik Lifestyle)

75g coconut oil 1 onion, finely chopped 10mls minced garlic 15mls dried mixed herbs 10mls smoked salt 30mls ground coriander 15mls coriander seeds, crushed 5mls ground cloves 15mls fine black pepper 15mls smoked paprika 2.5mls chilli flakes 60mls fructose 60mls apple cider vinegar Squeeze of lemon juice 410g tin tomato purée 15mls Dijon mustard 125mls water Water for boiling Salt for the water 500g bone in pork spareribs per person - do not buy the smoked ones 125mls smoky basting sauce per portion of ribs

Place the coconut oil into a medium sized sauce pan Melt over a medium temperature Add the onions and cook until soft Add the garlic, herbs and salt Leave to cook until the garlic is soft Add the spices and leave to cook until you can smell them Add the balance of the ingredients and reduce the temperature Once simmering, leave to cook for 5 minutes Remove from the heat and pour into a jug Purée using a stick blender Allow to cool before using Half fill a large pot with water Once boiling, add a generous pinch of salt (as you would for pasta) Parboil the ribs for about 15 minutes place the ribs into a dish and cover both sides with the basting sauce Cook onto the BBQ, basting as you turn If you don't have ground cloves, place 10mls whole cloves into a spice grinder and you will get 5mls ground cloves.

If there is any left over, store in a sterilized glass bottle in the fridge for a week, or in the freezer. Defrost in the fridge. Remember to pour out what you need into a separate bowl to prevent cross contamination.

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About Tandy

Tandy is passionate about using regional, seasonable and sustainable produce when she cooks. She lives in Gordons Bay in a cottage with her husband, three dogs, a tortoise and a fish. Tandy and Dave are busy building a house which is an adventure all in itself. Each year they visit a new place to experience the food of the area and you can follow along on their adventures.