Spareribs with Creamy Coleslaw
Contains statutory allergens: Eggs, Milk / dairy, Mustard
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Ingredients (13)
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Instructions (7)
Preheat your oven to 150°C (300°F). In a small bowl, combine smoked paprika, garlic powder, brown sugar, salt, and pepper.
Rub the seasoning spice blend evenly all over both sides of the spareribs. Wrap the ribs tightly in aluminum foil and place on a baking sheet.
Bake in the preheated oven for 2 hours until the meat is completely tender.
While the ribs bake, prepare the coleslaw. Finely shred the cabbage and grate the carrot into a mixing bowl.
In a bowl, mix mayonnaise, sour cream, apple cider vinegar, and mustard. Toss with the shredded vegetables and refrigerate until serving.
Unwrap the ribs, brush generously with BBQ sauce, and increase oven temperature to 220°C (425°F). Roast for 10–12 minutes until caramelized.
Slice the tender spareribs between the bones and serve immediately with the fresh coleslaw on the side.
