Prep time:        20 mins

Cooking time:  10 mins

Serving:            4 people

 

*Modify for Low Fodmap:

  • Omit Apples
  • Use Asafetida option for Low Fodmap

 

You will need

  • 2kg St. Bernard's American style pork ribs on the bone 
  • 4 heaped tbsp. dijon mustard
  • 2 tbsp. salt flakes
  • 2 tbsp. coconut sugar 
  • 2 1/2 heaped tbsp. fennel seeds - crushed 
  • 1 1/2 tbsp. sweet smoked paprika 
  • 1/2 tbsp. onion powder or 2 tsp. GF Asafoetida
  • 1 tsp. freshly ground black pepper 
  • 60ml extra virgin olive oil 
  • 125ml maple syrup 
 

 

  • 2 tbsp. Liddell's Light Sour Cream
  • 2 1/2 tbsp. apple cider vinegar 
  • 1 tbsp. maple syrup 
  • Juice of 1 lemon 
  • 60ml extra virgin olive oil
  • 2 long red chillies - very finely sliced - seeds and all
  • 1/2 wombok - sliced finely 
  • 2 modi apples - skin on, sliced 3mm rounds then sliced into matchsticks
  • 1/2 bunch of coriander leaves 
  • 1/2 bunch fresh mint, picked and torn 

Step 1

Place ribs on a chopping board or large tray and brush both sides with mustard.Combine salt, sugar, fennel, paprika, onion powder and pepper in a bowl. Sprinkle the spice rub over both sides of the ribs. Place the ribs into a large zip-lock bag and seal or wrap with cling film and refrigerate for at least 2 hours (preferably overnight). Return to room temp before cooking.

 

Step 2

Preheat the barbecue on medium heat. Brush ribs lightly with oil. Grill ribs for 10 minutes on each side leaving the lid down for half the cooking time. Paste both sides with maple syrup a minute or so before the ribs are ready so it doesn’t burn. The ribs should be caramelised and cooked through. Turn off the barbecue.

 

Step 3

While the pork is cooking make the dressing by combining the sour cream, apple cider vinegar, maple syrup, salt, pepper, oil and chillies. Finish the dressing with the oil, vinegar and sour cream. To make the slaw, finely slice the wombok and add to a large bowl. Add the apples and squeeze over the juice of half a lemon.  Add most of the herbs and dressing and toss. Finish with the remaining herbs.

 

Step 4

To serve carve the ribs, pile high on a serving platter or board and serve with slaw on the side.