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Photo of Smokey pork ribs with brown rice salad by WW

Smokey pork ribs with brown rice salad

Total Time
5 hr 30 min
30 min
2 hr
This crowd pleaser is a great outdoor dish that is finger-lickin’ good!


Barbecue sauce

½ cup(s), (140g), smokey

Canned diced tomatoes

400 g


¼ cup(s), (apple cider)

Brown sugar

2 tbs

Smoked paprika

2 tsp

Pork spare ribs, cooked without added fat

800 g, (buy 1.5kg), fat trimmed


500 g, cut into 1cm pieces

Brown rice, dry

½ cup(s), (100g)

Lentils, canned, rinsed, drained

240 g, (1x 400g can)

Baby spinach

2 cup(s), (60g)

Lemon juice

2 tbs

Olive oil

1 tbs


  1. Combine sauce, tomatoes, vinegar, sugar and paprika in a small saucepan over medium heat. Bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until thickened. Pour into a shallow glass or ceramic dish. Set aside for 15 minutes. Add pork and turn to coat. Cover and place in fridge for 3 hours.
  2. Preheat oven to 200°C or 180°C fan-forced. Line 2 large baking trays with baking paper. Place ribs on 1 prepared tray. Pour over any remaining marinade. Bake, covered, for 1 hour 30 minutes.
  3. Meanwhile, place pumpkin on remaining prepared tray and lightly spray with oil. Bake with pork for the last 30 minutes of cooking or until golden and tender. Remove pumpkin from oven. Increase oven to 240°C or 220°C fan-forced. Bake ribs, uncovered, for 20–25 minutes, basting occasionally with pan juices, or until golden and glazed. Cut ribs into individual portions.
  4. Meanwhile, cook rice in a saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Transfer to a large bowl. Add pumpkin, lentils, spinach, juice and oil. Toss gently to combine. Serve ribs with rice salad.


SERVING SUGGESTION: Steamed green beans.