BBQ Pork Ribs with Watermelon, Mint and Feta Salad

• 1.5kg Food Lover’s Pork Spare Ribs
• 2 cups (500ml) Food Lover’s Sparerib Marinade

Watermelon & Feta Salad

• 1/2 watermelon, halved and cut into triangles (skin removed).
• 3 rounds feta cheese, broken into chunks
• 1 small handful fresh mint leaves
• Freshly ground black pepper

BALSAMIC GLAZE

• 3/4 cup balsamic vinegar
• 3 tbsp brown sugar
• 1/2 tsp freshly ground salt

BBQ Spareribs:

• Remove the ribs from the packaging and place the ribs and the marinade in a baking tray.
• Cover tightly with tin foil and cook in a 180 C, pre heated oven, for about 2 – 2 1/2 hours.
• About 40mins before the end of the cooking time, remove the tin foil and allow the ribs to brown.
• The ribs are ready when the meat is tender and almost falling off the bone.

For the balsamic glaze:

• Place all the ingredients for the glaze into a small saucepan and over a moderate heat, stir them together until the sugar has dissolved and the balsamic starts to reduce.
• This process should take about 5-8 mins. The glaze is ready when it sticks to the back of a spoon.
• Remove it from the heat immediately and allow to cool.

Watermelon Salad:

• Arrange the cut triangles of watermelon around a platter.
• Tuck mint leaves in between and dot the feta chunks over the whole dish.
• Season with freshly ground black pepper. Drizzle with the cooled, homemade balsamic glaze.