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For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz INGREDIENTS METHOD Spice rub and ribs 1. Heat a frying pan on medium-high heat, induction setting 7. Toast the mustard and coriander seeds for 3 minutes, or until they start to pop. 2. Blend all ingredients except the sugar and ribs until fine, stir though the sugar. 3. Remove the silver skin on the underside of the ribs. This can be done by using a paper towel to grip the silver skin and pulling it away in one piece or ask your butcher to do this. 4. Dry the ribs with paper towel and generously cover the ribs on all sides with the spice rub, reserve 2 tablespoons of the spice rub for the BBQ sauce. Store any extra spice for 2 weeks in a cool dry place. 5. Place the ribs onto a rack and refrigerate uncovered for at least 4 hours, or overnight. 6. Place the ribs on a baking and roasting rack in a universal tray. 7. Select Combi mode: Fan Plus at 130°C + 80% moisture. 8. Place the tray on shelf level 1 and cook for 2 ½ hours, or until tender. Remove from the oven and brush lightly with the BBQ sauce. 9. Change the oven function to Combi mode: Grill setting 3 + 0% moisture. Return the ribs to the oven and grill for 10 minutes. Remove and baste generously with some more sauce. BBQ sauce 1. Place the reserved spice rub and all the BBQ sauce ingredients in a medium sized saucepan; whisk well to combine. 2. Simmer on medium heat, induction setting 5, for 20 minutes until the sauce has reduced. Carefully use a stick blender to blend sauce until almost smooth. Peach salad 1. In a small bowl, add extra virgin olive oil, apple cider vinegar, white sugar and stir to combine. Mix all ingredients in a large bowl just before serving. To serve 1. Separate the ribs by slicing between the bones. Serve with the remaining barbecue sauce and peach salad. Spiced rub and ribs 2 tbsp yellow mustard seeds 1 tbsp coriander seeds 40 g ( !?3 cup) sweet or smoked paprika 25 g (¼ cup) salt flakes 1 tsp black pepper 1 tbsp garlic powder 1 tsp chilli flakes 65 g ( !?3 cup firmly packed) brown sugar 2 kg St Louis cut pork ribs BBQ sauce 1 brown onion, roughly chopped 360 ml (1 ¼ cups) tomato ketchup 2 tbsp Dijon mustard 80 ml ( !?3 cup) rice syrup 60 ml (¼ cup) Worcestershire sauce 60 ml (¼ cup) apple cider vinegar 1 tsp liquid hickory smoke Peach salad 2 yellow peaches, cut into wedges ½ frisee lettuce, torn 1 endive, leaves separated 1 tbsp (20 ml) extra virgin olive oil 1 tbsp (20 ml) apple cider vinegar ½ tsp white sugar Pinch salt Cooking programme Combi steam, Induction, Steam and Oven Miele accessories Universal tray and Baking and roasting rack Serves 6 Preparation time 1 hour 30 minutes, plus refrigeration time Cooking time 3 hours PORK R I BS WI TH BBQ SAUCE AND PEACH SALAD 38.