Sticky ribs and slaw recipe
Delicious sweet and sticky pork ribs served with a scrumptious coleslaw bursting with flavour!
See method- Serves 4
- 25mins to prep, 1hr 20mins to cook and 2hrs to marinade
- 486 calories / serving
Ingredients
- 450g (14½oz) small pork ribs
For the marinade
- 5 tbsp tomato ketchup
- 4 tbsp soft dark brown sugar
- 30ml (2tbsp) olive oil
- 1 tbsp clear honey
For the coleslaw
- 100g radishes, thinly sliced
- ½ Savoy cabbage, halved and thinly shredded
- ¼ small red cabbage, thinly shredded
- 2 medium red skinned apples, cored and thinly sliced
- 1 red onion, cut into thin wedges
- bunch spring onions, trimmed and thinly shredded
- 5 tbsp mayonnaise
- 5 tbsp natural yogurt
- 4 tsp caraway seeds
Each serving contains
- Energy
- 2030kJ 486.0kcal
- Fat
- 30g
- Saturates
- 8g
- Salt
- 1.2g
- Sugars
- 32g
of the Reference intake
Carbohydrate 32.9gProtein 24.9gFibre 5.5g
Method
- Bring a large pan of water to the boil and add the ribs. Bring back to the boil, then reduce to a simmer and cook for 15 minutes. Remove from the pan using a slotted spoon and set aside.
- Place the marinade ingredients into a large Tupperware container and toss the ribs in the marinade and cover, then chill for 2 hours or overnight if possible.
- Preheat the oven to gas 6, 200°C, fan 180°C. Transfer the ribs and marinade into a shallow roasting tin and cover with foil. Cook in the oven for 45 minutes, then remove the foil and cook for a further 30 minutes until they are golden and lightly charred in places.
- While the ribs are cooking, make the coleslaw. Place the radishes, shredded cabbage, apples and spring onions into a large mixing bowl. Place the mayonnaise, yogurt and caraway seeds into a jug and mix with 3 tablespoons of cold water. Season generously with a little salt and freshly ground black pepper, then spoon over the prepared vegetables and mix together to coat in the dressing.
- Serve the ribs with the ‘slaw’.
- See more Pork recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
