Get ready for National BBQ Week with these delicious sticky coconut ribs

It’s National BBQ week from May 28 – June 3rd, get in the mood with these beautifully spiced, dairy-free ribs! 

In a dry frying pan, toast 2tbsp fennel seeds, 1tbsp coriander seeds and 1tbsp black peppercorns over a low heat until they smell fragrant, and then crush coarsely in a pestle and mortar. Heat 4 tbsp The Groovy Food Company Organic Virgin Coconut Oil in a frying pan, and gently fry 1 large finely chopped onion for 10 mins. Add the crushed spices with 4 crushed cloves of garlic, 2 finely chopped red chillies, and 2 star anise, then cook for another 2-3 mins. Transfer to a food processor and blend to a paste, then mix in 75ml Light Amber & Mild Agave Nectar, 45ml Rich & Dark Agave Nectar, 100ml apple juice and 150ml ketchup. Put 2kg chunky pork belly spare ribs into a large plastic container, and then pour over the marinade, coat all over and chill overnight.

Pre-heat the oven to 110°C/fan 90°C. Put the ribs into a roasting tray, reserving the marinade. Cover the tray with foil, then cook for 4-5 hours or until the meat is really tender and falling off the bone. Meanwhile, bubble the marinade in a small pan over a medium heat for 2-3 mins until reduced and thickened. Light your BBQ and when the ribs are tender, finish them over the hot coals, basting them with the reduced marinade, until they are sticky all over.