Leftover Christmas Ham Recipes
17 December 2020
Born Free - Barn Raised in Tasmania for superior taste
Boneless Pork Spareribs
Courtesy of Scottsdale Pork
- 1 tsp paprika
- ¼ tsp cayenne pepper
- ½ tsp celery salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground coriander
- 2 tbsp cup brown sugar
- 2 tsp ground black pepper
- 2 tsp sea salt
- 500gm Scottsdale Boneless Pork Ribs
BBQ Sauce Glaze
- 100ml pan drippings, fat removed
- 100ml smoky barbecue sauce
- 2 tsp apple cider vinegar
Grilled Asparagus Salad
- Zest of 1 lemon
- 1 tbsp lemon juice
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 large bunch asparagus, blanched and grilled
- 100gm mixed lettuce leaves
- Parmesan shavings
To create the rub, place all of the ingredients in a small bowl and stir to combine well.
Rub mix on all sides of the ribs and place in a lined baking dish, cover tightly with foil.
Place dish in refrigerator and allow to marinade for at least 1 hour.
Pre-heat oven to 160C. Bake the ribs for 1½ hours or until preferred doneness.
Remove ribs from baking tray retaining the cooking juices. Heat a grill plate on medium and
grill both sides of the ribs. Cover the cooked ribs loosely with foil to keep warm.
To create the glaze, strain the cooking juices from the rib baking dish and let the fat rise to the top. Skim off the fat and measure out approximately 100 millilitres of the liquid and place in a small fry pan. Add the bbq sauce and the vinegar. Bring to a simmer and reduce to a sticky glaze.
While the ribs are cooking create the salad by combing the lemon juice, olive oil and seasonings in a large bowl. Add the grilled asparagus and lettuce leaves and gently toss to coat.
To serve place the ribs on serving plates, add the salad and top with a sprinkle of parmesan shavings.
Tips:
Substitute the dry rub with one of your favourite store-bought rubs.
Any of your favourite grilled veggies works well with this recipe.
