| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 240 minutes |
| Serves | 4-6 |
| Cuisine | American |
| Diet | Family Friendly |
| Preparation | Moderate |
Nutrition (per serving)
| Calories | 937 |
| Fat | 36.4g |
| Saturates | 13.8g |
| Protein | 116.4g |
| Carbs | 28.5g |
| Sugars | 24.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Preheat the grill or barbecue to 120°C or low.
2
Place the ribs in a roasting dish.
3
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.
4
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.
5
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.
6
Serve the ribs with the pickled red onion.
