Sticky pork ribs with spicy cabbage salad

Name: Sticky pork ribs with spicy cabbage salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
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; 30 g Essential Chunky Peanut Butter; 1 tsp wine or cider vinegar; ½ Essential Pointed Cabbage, shredded; 1 large Essential Carrot, peeled and coarsely grated; 10 g piece ginger, grated; 4 Essential Salad Onions, chopped; 1 tbsp Essential Salted Peanuts, chopped

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.

Angela Hartnett cooked this recipe for Nick Grimshaw and guest Adam Hills on episode 3, season 3 of Dish, the Waitrose podcast. It was served with this cucumber collins mocktail.

Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

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2 of your 5 a day

Serves2
CourseMain meal
Prepare15 mins
Cook35 mins
Total time50 mins

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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.