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.
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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.
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.
Typical values per serving when made using specific products in recipe
Energy | 1,816kJ/ 436kcals |
|---|---|
Fat | 27g |
Saturated Fat | 5.6g |
Carbohydrates | 18g |
Sugars | 14g |
Fibre | 6.9g |
Protein | 27g |
Salt | 0.9g |
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