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Pork ribs with spinach and pumpkin salad

Pork ribs with spinach and pumpkin salad

Total Time
2 hr 30 min
20 min
1 hr 10 min
Sweet and sticky barbecue ribs with a light fresh pumpkin and spinach side.


Barbecue sauce

½ cup(s), (125ml)

Brown sugar

2 tsp


1 tsp, (cayenne)

Ground cumin

1 tsp


¼ cup(s), (malt)


600 g, (kent), cut into 4cm pieces

Pork spare ribs, raw

500 g, (buy 1kg)

Baby spinach

40 g

Olive oil

2 tsp

Red wine vinegar

2 tsp


20 g, chopped

Oil spray

1 x 3 second spray(s)


  1. Combine sauce, sugar, cayenne, cumin and vinegar in a shallow dish. Add ribs and turn to coat. Cover and place in fridge for 1 hour or overnight. Remove ribs from fridge 15 minutes before cooking.
  2. Preheat a hooded barbecue over medium-low heat (see note). Place ribs with marinade in a heavy-based flameproof baking dish. Place pumpkin in a small flameproof baking dish. Lightly spray with oil.
  3. Turn off burners under flat plate (leaving grill side on). Place baking dishes on flat plate. Cook, with hood down using indirect heat, for 30 minutes. Remove dish with pumpkin and cover to keep warm.
  4. Pour ½ cup (125ml) water into base of pan containing ribs and cook for a further 30 minutes.
  5. Increase heat to medium-high. Remove ribs from pan and cook directly on grill plate, basting with any remaining marinade, for 5–10 minutes or until browned.
  6. Add spinach, oil, vinegar and pecans to pumpkin and toss to combine. Cut ribs into portions and serve with pumpkin salad.


SERVING SUGGESTION: Brown rice.TIPS: You can also cook pumpkin and ribs, covered, in an oven preheated to 180°C or 160°C fan-forced. In Step 5, increase temperature to 220°C or 200°C fan-forced and bake ribs, uncovered, for 20 minutes or until browned. Make sure you use American-style ribs for this recipe rather than the fattier Chinese-style ribs cut from pork belly.