In a large food processor combine onion, chillies, garlic, ketchup, molasses, guinness, apple juice, sugar, vinegar, soy sauce, chipotle/paprika and blend well.
Have a little taste, balance the
flavours and season.
Break up ribs in sections following the bone -should be about 4 ribs
per piece or bigger if you prefer.
Heat a large pan and add the sauce and the ribs. Make sure the ribs are all submerged in the sauce.
Bring to a boil then reduce heat to low (barley a simmer) and cover.
Cook for one hour checking every 15 minutes to ensure sauce in not burning. Turn the ribs to ensure even cooking.
While the ribs are cooking get started on the Green Apple Slaw:
the apple into wafer thin slices using a mandolin or sharp knife - the
thinner the better. Once you have cut the apple to the core stack the
pieces and cut into batons.
Repeat the same process with the fennel and add to the apple.
Combine lemon juice and olive oil in a bowl with a pinch of salt and pour over the apples and fennel.
Add chopped parsley and grated Parmesan. Stir together well and reserve.
Add peeled and chopped potatoes to boiling water and cook until
soft. Drain, mash lightly and then pass through a sieve to ensure we
have no lumps. Stir in butter, cream and horseradish and season to
By now your ribs should be done. Cook for approximately 5 minutes, uncovered, to thicken
the sauce if needed. The meat should be nice and soft. Heat up a BBQ
and remove the ribs from the sauce.
Add the ribs to BBQ and cook for a few minutes on each side basting with some of the sauce.
Remove ribs from the BBQ and arrange on serving platter. If you
want, pour the remaining rib sauce into bowl and serve for those who
need a little extra.
Serve with the slaw and potatoes.
Reprinted with permission of Aaron Harvie.
To visit Aaron Harvie 's blog, click here.