Sweet & Sticky BBQ Spareribs, Sweet & Sour Pickles & Crunchy Rainbow Slaw


Serves 6

2 kg spareribs, rubbed with garlic powder, smoked paprika, sea salt & black pepper

500 ml Avoca sweet & sticky BBQ sauce

Sweet & Sour Pickles

2 cucumbers, sliced into 2cm rounds
500 ml water
250 ml cider vinegar
200 grams caster sugar
1 tbsp Sea salt
2 garlic cloves, sliced
3 black peppercorns

Crunchy Rainbow Slaw

150 grams white cabbage, shredded 
100 grams red beetroot, shredded
100 grams carrot, shredded
1 red chilli, deseeded & finely chopped
Small bunch parsley, chopped
80 ml red wine vinegar
30 ml good Quality Olive oil
1 tbsp Dijon mustard
2 tbsp maple syrup
Sea salt & cracked black pepper



Place all ingredients except the cucumber into a pot & bring to a boil.

Take off the heat & add the cucumber slices. Set aside & let cool. Once cooled add chopped dill. This will keep in the refrigerator for 2 weeks.

Rainbow Slaw:

In a large bowl add all the ingredients for the slaw. Toss well to coat evenly & season well with sea salt & cracked black pepper.

BBQ Spareribs:

Pre heat your oven to160C / 320F / Gas Mark 3. Arrange your spareribs evenly onto 2 large baking trays & roast in the oven for 1-1/2 hours until cooked through & nicely caramelised. Your thermometer should read 85°c, this will make them tender & juicy.

Whilst your ribs are cooking, Pre heat your BBQ to medium heat & get your pickles & slaw ready.

When your ribs are ready from the oven, glaze them in our Avoca Sweet & Sticky BBQ sauce.

Place them on the grill, turning them regularly & glazing them with more BBQ sauce. You are aiming for slightly charred & caramelized edges.

When the ribs are ready serve with your sweet & sour pickles & crunchy rainbow slaw….... & plenty of napkins!