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Pork ribs with coleslaw
- Prep time:
- 20 mins, plus 30 minutes chilling
- Cook time:
- 1 hrs 45 mins
- Serves:
- 4
Matt Tebbutt’s rendition of an American favourite speaks of summer days
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Ingredients
For the ribs
- 200ml clear Honey
- 100ml Tomatoes, paste
- 2 tbsp green Thai curry paste
- 3kg rack baby back pork ribs
- 2 tbsp Olive oil
- 375ml White wine
- squeeze lemon juice
For the coleslaw
- 450g head white Cabbage, hard stem and coarse outer leaves removed, finely sliced
- 1 large Carrot, peeled and grated
- 2 red Apples, quartered, removed, finely sliced
- 1/2 Lemon, juice only
- 1/2 small Onion, finely sliced
- 300ml mayonnaise
For the corn
- 4 half corn on the cobs, cooked
- 60g Butter
Method
1. For the coleslaw: place the sliced cabbage in a bowl of cold water for 30 minutes to crisp up. Drain and place into a large mixing bowl with the onion, carrot and apple. Mix well then stir in the mayonnaise until well coated. Season, to taste, with salt and freshly ground black pepper. Place into the fridge to chill.2. Preheat the oven to 160C/gas mark 3.
3. For the ribs: mix together the honey, tomato paste and curry paste in a bowl to make a marinade. Set aside.
4. Season the ribs with salt and freshly ground black pepper. Heat the oil in a pan, then sear the ribs for 2-3 minutes on all sides, or until golden-brown all over. Remove from the pan, then brush with the marinade and sear in the pan again for a further 3-4 minutes.
5. Transfer the ribs to a deep roasting tin and pour over the wine and lemon juice. Cover with foil and cook in the oven for 1 hour and 30 minutes. Check the rubs after one hour – they are done when the meat is falling off the bone.
6. For the corn: brush the butter over the cooked corn cobs.
7. To serve, carve the rib racks and place a few ribs on each serving plate. Spoon the coleslaw next to the ribs and place a corn on the cob half alongside.
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Latest Comment
Made this dish last night for BBQ meal for 12, It went down great everyone LOVED the Coleslaw. I loved the hint of lemon, never used lemon in coleslaw before usually use Horseradish, the lemon made it more refreshing for summer. Family love it and its on the menu for this weekend. Many thanks Issie - France.
Tell us how to give it a dose of the U.S.A!
As an American from the South, I'm appalled at the slaw recipe shown with this dish! Ribs look great, but the slaw needs to be very Americanized if you're gonna claim it as such! ;) BTW, Grits are great!