Spicy BBQ Pork Ribs with Silverbeet, Lentil and Pear Salad

After crafting a deliciously tasty and complex BBQ sauce in ‘Dead Hose’ we set off to complement it with some of our favourite recipes.

One that immediately came to mind was slow cooked BBQ pork ribs, this time we decided to crank up the spice a notch and rub it in our favourite spices, and slather it with some Spicy BBQ sauce.

The result was a tender, juicy, and perfectly spicy rack of ribs which we paired with a hearty salad, adding some depth and palate cleansing qualities to the overall dish.



2kg Pork Rack of Ribs

500g Silverbeet

400g cooked Lentils

1 Medium Pear

Dangermates Chilli Moroccan Spice Blend

  • 1 teaspoon ground cumin

  • 1 teaspoon ground ginger

  • 1 teaspoon salt

  • 3/4 teaspoon black pepper

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground coriander

  • 1/2 teaspoon cayenne

  • 1/2 teaspoon ground allspice

  • 1/4 teaspoon ground cloves

  • 1 teaspoon chilli flakes

Dangermates Chilli ‘Dead Horse’ Spicy BBQ Sauce

Dangermates Pineapple, Chilli, Sage and Lemon Sauce

  • 1 Pineapple

  • 200g Chilli

  • Bunch of Sage

  • 1 Lemon

  • 50 ml Olive oil

  • 100 ml Vinegar


  • Prepare the pork ribs by removing or piercing the membrane around the rib bones. This will allow for easy removal of bones once cooked

  • Once membrane is removed, rub the ribs with the spice mix

  • Take the ribs and cover tightly in foil, ensuring there are no holes

  • Put ribs in oven for at least 100 minutes at 150 degrees Celsius

  • Whilst the ribs are cooking, prepare the salad

  • Wash and trim the silverbeet (chard) removing most of the stalk, and dice into fine strips

  • Wash the lentils, slice the pear into strips, and mix with the silverbeet

Pineapple, Chilli, Sage and Lemon Sauce

  • For this recipe we crafted a deliciously earthy and sweet sauce, which complements both the flavours of the salad and the pork

  • The pineapple was grilled and fermented for 2 weeks, if you can not be bothered, simply barbecuing or roasting the pineapple will give a similar effect

  • Roast the chillies for 30 minutes, any type of chillies will do, we used birdseye chillies as there is plenty of spice in the BBQ sauce and in the rub

  • Using a food processor, blend up the pineapple, chillies, sage, juice of the lemon, olive oil and vinegar

  • Once the pork has cooked, remove from the foil and place on a rack in the baking dish, meat side up

  • Baste the ribs with BBQ sauce and cook for another 30 minutes, basting every 5-10 minutes

  • Once the ribs have crisped up on the edges remove from the oven, baste one last time with bbq sauce and chop into sections

  • Dress the salad with the pineapple, chilli, sage and lemon sauce and serve with a portion of ribs

  • The ribs will be crispy on the outside and juicy on the inside

  • Yum!