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Sticky pork ribs with spicy cabbage salad

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.

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

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 1 pack Essential 2 British Pork Half Rack of Ribs
  • 2 tbsp Essential Tomato Ketchup
  • 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

  1. 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.

  2. Line a roasting tin with foil, then add the ribs. Bake for 30-35 minutes, until piping hot, cooked through and deep golden.

  3. 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.

And to drink...

Dr. Loosen Ürziger Würzgarten Riesling Kabinett

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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