This meal is a nice way to kick-start the grilling season (although, we grill all year round).

Ralph bought the pork spareribs at our Saturday market butcher. The way he prepared them are not your ‘fall off the bone’ style but a more smoky, chewy texture that you can enjoy the next day cold (if you have any leftover).

Broccolini was developed in Japan and is a cross between broccoli and Chinese kale, with long green stems and delicate flowery tops. It’s a perfect vegetable to sauté or air fry, delivering a delicious nutty flavour, like green asparagus.

Red spring onions bring a beautiful contrast of colour to your plate. Ralph grills them as well but opted to combine them with the broccolini in the air fryer, freeing up time to keep a close eye on the grilling ribs.

Another delicious side dish is Oma Marion’s German-Style Warm Potato Salad with Bacon.

Ingredients (3 servings):

• 1kg pork spareribs (should have enough fat to keep them juicy)
• Meat rub- any dry rub you would use for pulled pork (cayenne pepper, smoked paprika, garlic powder, onion powder, cumin, salt, brown sugar)
• 1 bunch red spring onions, sliced QB
• 300g broccolini
• 1 tsp garlic flakes
• 2 Tbsp olive oil
• Lemon juice QB
• Sea salt and black pepper QB

Instructions for spareribs:

1. Rub spareribs with spice of your choice
2. Turn on grill to high heat. Grill ribs meat side down for about 5 minutes. Turn heat to low and grill for about 30 minutes until charred on the outside and just done.

Instructions for air fryer broccolini and red spring onions:

1. Trim ends of broccolini. Toss with sliced red spring onions, garlic flakes, olive oil, and lemon juice.
2. Air fry at 180° for 15 minutes. Check and air fry longer if not tender enough.