We love a meal you can pick up with your fingers and get a bit messy. These ribs are definitely one of those – take a seat outside with a roll of kitchen paper and rip in. Try to find ribs from a free-range Berkshire black pig, as they have a great fat content and are perfect for the grill. You need to cook them the day before so you can cool the meat down in the fridge. This makes them firm enough to throw on the barbecue. The slaw is dead easy and transports well.
4 pork rib sets, about eight ribs each
80g smoked paprika
30g chilli flakes
30g salt
60g honey
40g brown sugar
1 tbsp ground ginger
1 tbsp ground cumin
1 tsp ground cinnamon
1 tbsp garlic powder
160ml apple cider vinegar
1 lemon, juice and zest
1 lime, juice and zest
1 raw beetroot, peeled and shredded
¼ cabbage, shredded
¼ bunch parsley, roughly chopped
½ lemon, juice
50ml olive oil
salt and pepper
3 eggs
175ml milk
175ml buttermilk
35ml honey
175g butter, melted
225g polenta
225g flour
1 tbsp baking powder
1 tsp baking soda
½ tsp salt
Pork ribs and beetroot slaw
Cornbread
TIP You can also cook your ribs overnight at 100C, but the meat will be very soft. Make sure you cool them in the fridge before grilling.
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