Ingredients

Method

• 1.5 kg pork spareribs
For the barbecue sauce
• 2 cloves garlic, finely chopped
• 2 cups tomato purée
• 1/2 cup balsamic vinegar
• 1/2 cup soya sauce
• 1/2 cup Worcestershire sauce
• 1/2 cup white wine vinegar
• 2 T mustard powder
• 1 T dried chilli flakes
• Sea salt and freshly ground black pepper, to taste
For the triple-cooked chips
• 8 potatoes, peeled and cut into chips
• 2 cups sunflower oil
• Sea salt, to taste
For the crispy onion rings
• 120 g flour
• 1 free-range egg white
• 1/2 cup soda water
• Sea salt and freshly ground black pepper, to taste
• 1 1/2 cups sunflower oil
• 2 red onions, thickly sliced

Method

Ingredients

Preheat the oven to 200°C.

Place all the sauce ingredients into a saucepan and simmer for 10 minutes. Remove from the heat and allow to cool slightly.

Place the spareribs onto a large shallow roasting tray, pour over half the sauce and roast for 1 hour, basting with the remaining sauce every 10 minutes. Just before serving, place under the grill until crispy.

To make the triple-cooked chips:

Place the potatoes into a saucepan of cold salted water, bring to the boil, simmer for 5 minutes, drain, then dry well using a clean tea towel. Heat the oil in a saucepan and add the potatoes.

Fry until slightly golden, remove from the oil and set aside. Keep the oil hot. Just before the ribs are ready, fry the chips once more in the hot oil for 3 minutes or until golden brown. Sprinkle with salt.

To make the onion rings:

Place the flour in a bowl and beat in the egg white. Add the soda water and season. Heat the oil in a saucepan.

When hot, dip the onion rings into the batter and place into the oil. Fry in batches until golden brown, remove using a slotted spoon and drain on kitchen paper.

Serve the sticky barbecue ribs with the triple-cooked chips and crispy onion rings.

Cook's tip: this is our favourite dish for Father's Day. For more inspiration, see what our food editor Abigail Donnelly is cooking for her hubby.