BBQ Short Ribs with Hassleback Pumpkin and Salad

Pre-heat a covered barbeque (hood down) to 140◦C. Place ribs in a shallow roasting pan, season and cover tray with foil. Roast in barbeque using indirect heat, or in oven for 6 hours. Spraying with the vinegar solution every hour. Remove and rest for 30 minutes.

Coat pumpkin with oil and season with salt. Using a sharp knife cut slits into pumpkin crossways about 5mmm apart, cutting as deep as you can without slicing all the way through. Place pumpkin on a lined tray. Cook in a closed barbeque on medium-high heat for 40 minutes.

Add all the ingredients for the dressing to a small bowl. Whisk vigorously until combined. Add some of the cos and spinach to a serving plate. Top with eggs, tomatoes, avocado, feta, chives and parsley. Drizzle with the desired amount of dressing.

When serving, drizzle ribs with your favourite barbecue sauce.