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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.
Nutritional
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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