Pork Ribs

Ribs

Apple sauce

Prime pork ribs cooked directly over the coals

Top quality, prime pork ribs. Succulent and tender. Cooked over hot coals to seal in the juices.

Lets prepare 2 sauces, a traditional tangy barbecue sauce and a more delicate and seasonal apple sauce.

Barbecue the ribs using the indirect method and then add the preferred sauce or serve the sauces in a separate serving dish to give your guests a choice.

Wash, core and peel 3 large apples, cut into small cubes or slices.

Place the apples in a saucepan, add 25 ml of water and simmer until the apples are soft (about 15 minutes). push the apples through a course sieve and add sugar to taste. Place into a small serving dish.

Or you could just buy a jar of apple sauce!

A cheaper more economical sheet of ribs.

These can be sliced into individual ribs after cooking.

Cook using the indirect method and finished off over the coals to add colour.

Marinating the cheaper cuts in the barbecue sauce will benefit the ribs, producing a more tender and less chewy meat.

The sauce will result in a messy grill, so cook last and have plenty of paper napkins at hand when serving.

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