Prep
60 mins

Cooking Time

Cooking
90 mins

Serves 4

Mixed

Ingredients

Serves: 4

  • 2 Large racks of ribs
  • 50g Smoked paprika
  • 20g Sugar
  • 200ml BBQ sauce
  • 1 Apple
  • ½ Head fennel
  • ½ Onion
  • 100ml Mayonnaise
  • 10g Parsley
  • 60g Florette Mixed Leaf
  • 10ml Salad dressing

Method

PORK RIBS

  1. Mix together the smoked paprika and the sugar, and then coat the ribs in the mixture. Leave the ribs to marinate for at least 1 hour.
  2. Set a BBQ up for indirect cooking, this means putting the heat source to one side of the BBQ, place the ribs on the grills and close the lid.
  3. Cook for 1 hour.
  4. Using a basting brush, coat the ribs with half the BBQ sauce, cook for a further 30 minutes.
  5. Coat the ribs with the remaining sauce before serving.

APPLE AND FENNEL SLAW

  1. Mix together the smoked paprika and the sugar, and then coat the ribs in the mixture. Leave the ribs to marinate for at least 1 hour.
  2. Set a BBQ up for indirect cooking, this means putting the heat source to one side of the BBQ, place the ribs on the grills and close the lid.
  3. Cook for 1 hour.
  4. Using a basting brush, coat the ribs with half the BBQ sauce, cook for a further 30 minutes.
  5. Coat the ribs with the remaining sauce before serving.

TO SERVE

  1. Place the ribs on to the plate, spoon the slaw next to the ribs.
  2. Dress the Florette Mixed Leaf with the dressing and serve on the side.
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