Smokey pork ribs with brown rice salad
½ cup(s), (140g), smokey
Canned diced tomatoes
¼ cup(s), (apple cider)
Pork, spareribs, stewed or braised
800 g, (buy 1.5kg), fat trimmed
500 g, cut into 1cm pieces
½ cup(s), (100g)
Lentils, canned, rinsed, drained
240 g, (1x 400g can)
Baby spinach leaves
2 cup(s), (60g)
- 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.
- 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.
- 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.
- 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.