|Prep time||30 minutes|
|Cook time||240 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Preheat the grill or barbecue to 120°C or low.
Place the ribs in a roasting dish.
Combine the cumin, paprika, sea salt flakes, fine sea salt, black pepper, cola, Crossip Dandy Smoke, tomato sauce, sugar and Worcestershire sauce in a bowl and pour over the ribs in the roasting dish.
Cover the dish with foil and place in the grill to cook for 2 hours or until tender. Remove the foil from the dish and cook for a further 30 minutes-1 hour or until the marinade has reduced to a basting sauce and the ribs are falling off the bone.
Meanwhile, finely slice the red onion. Heat the vinegar and sugar in a small pot and bring to a boil, stirring to dissolve the sugar. Add in the red onion and set aside to cool.
Serve the ribs with the pickled red onion.