Save on your shopping with our best offers | Shop offers now
Sticky pork ribs with spicy cabbage salad
A perfect summer dish of spicy, baked ribs with a coleslaw style salad. In this version a tangy peanut dressing takes the place of mayo in the slaw.
2 of your 5 a day
Serves2
CourseMain meal
Prepare15 mins
Cook35 mins
Total time50 mins
Ingredients
1 pack Essential 2 British Pork Half Rack of Ribs
2 tbsp Essential Tomato Ketchup
1½ tsp smoked paprika
1 tbsp Essential Vegetable Oil
30g Essential Chunky Peanut Butter
1 tsp wine or cider vinegar
½ Essential Pointed Cabbage, shredded
1 large Essential Carrot, peeled and coarsely grated
10g piece ginger, grated
4 Essential Salad Onions, chopped
1 tbsp Essential Salted Peanuts, chopped
Method
Preheat the oven to 220°C,
gas mark 7. Cut between
the ribs to separate them.
Combine the ketchup, paprika
and oil in a bowl, then toss
with the ribs to coat.
Line a roasting tin with foil,
then add the ribs. Bake for
30-35 minutes, until piping
hot, cooked through and
deep golden.
Beat the peanut butter
in a large bowl with the
vinegar and 2 tbsp boiling
water – stir to loosen. Add
the cabbage, carrot, ginger
and ½ the salad onions and
mix well. If the slaw seems
dry, add a dash more cold
water. Transfer to plates and
scatter with the peanuts
and remaining salad onions.
Serve with the ribs.
Cook’s tip
This is a great recipe for outdoor eating too. The salad can be made ahead, while the ribs are best ovenbaked for 20 minutes, before finishing off on the barbecue.
