Barbecue Glazed Pork Ribs with Rocket Slaw
Serves: 2
Time: 125 minutes
Ribs aren’t a meat that we eat very often, mainly because I shy away from sweet sticky sauces, and a traditional bbq glaze has more sugar than I generally like to cook with. So ribs are the kind of treat that generally get saved for a pub outing. But I do like a treat night and since the pubs aren’t open I decided to bring this one to the kitchen. I have tried to cut down the sugar content in the glaze so instead of brown sugar we are using honey which could be substituted for rice malt syrup, and in replacement of bbq sauce I have gone with a product with slightly less sugar content which is a bbq pizza sauce (leggo’s is the brand and you will find it in the supermarket beside the tomato paste……although don’t use tomato paste that glaze didn’t work and ended up in the bin), so there was a bit of trial and era which resulted in us eating ribs twice this week, but there were no complaints from the hubby.
Leftovers
I think it’s pretty safe to say you won’t have any ribs leftover, but there should be ample slaw to set aside for some lunch tomorrow, which can be turned into a tasty veggie wrap with some boiled eggs.
Important
Look for Pork Ribs that have a lot of meat on them, the less bone you can see coming through the better.
What you'll need
850g-1 kg pork ribs
2 teaspoons crushed garlic
1/8 red cabbage
3 carrots
1/2 packet of baby rocket
1 beetroot
2 tablespoons of cranberries
1/4 cup flaked almonds
1 lime
1/4 cup of BBQ pizza sauce (leggo’s brand)
2 teaspoons Worcestershire
1 tablespoon of hot sauce ( I have used cholula original)
1 tin of black beans
1/4 cup of jalapenos
1/4 bunch of coriander
From the Pantry
2 teaspoons paprika
1 teaspoon chilli powder
1/4 cup of apple cider vinegar
1/4 cup of honey
1 teaspoon of dijon mustard
2 tablespoons of mayo
olive oil
Salt and Pepper
Feeding Four
To make this stretch for four I have doubled the quantity of meat and glaze, and added xtra black beans you will also want to add more cabbage, xtra rocket and double the quantity of cranberries and jalapenos, but these ingredients you will already have on hand.
Pre Cook
If you have pre cooked the ribs then you will only need to glaze the pork tonight and make the salads, winning.
Prep and Cook
Preheat oven to 160c
Prep Ribs
Crush the garlic to a chunky paste and rub all over the ribs.
Combine the paprika and chilli spice together with salt and pepper and rub all over the ribs.
Line a deep oven tray with foil and baking paper, place the ribs in the tray with 1 tablespoon of apple cider vinegar and 1/2 a cup of water.
Place in the oven to cook for 1 hour 20 minutes or until soft.
Make Rib Sauce
In a small pot, combine the remaining apple cider vinegar, bbq pizza sauce, honey, Worcestershire sauce, dijon mustard and hot sauce. Bring up to a gentle boil. and continue to cook for 5 minutes until thickened.
Baste Ribs
Once the ribs are nice and soft you can remove from the pan and transfer to a clean oven tray lined with baking paper.
Baste the underside of the ribs with sauce and pop into the oven facing up to cook for 10 minutes, remove from the oven and baste again but this time turn over and baste the topside as well, return to the oven topside facing up to cook for 10 minutes.
Remove from the oven and baste again, then return to the oven for 5 minutes.
Remove from the oven and baste once more using the rest of the sauce, cook till golden and sticky. Approx 10 minutes.
Prep Salad
Personal Choice
You don't have to wash your veg under cold water, if you don't mind the colours all leeching out then just add everything together. I'm naughty because I like the visual result when the veg are washed, but this is washing away all the nutritional goodness from the juice.
Finely shred the red cabbage (visually I like long thin strands but to eat this salad easily it pays to cut your lengths short so once I have shredded lengthways I then cut the entire amount into thirds diagonally) wash under cold water to remove excess colour.
Peel and slice the carrots, again keeping your lengths quite short (chosen method a julienne peeler). Wash under cold water.
Peel and slice the beetroot in the same way, and again wash under cold water.
Shake all your veg out really well and combine together.
Roughly chop rocket and add to the salad.
Lightly toast almonds and add to the salad with the cranberries.
Mix the mayo together with the juice from your lime and some salt and pepper.
Set aside.
Drain beans and place in a separate bowl.
Wash and roughly chop the coriander.
Finely chop jalapenos and add the beans along with the coriander and a light splash of olive oil, some salt and pepper and toss well.
Plate it Pretty
Toss the black beans mix and scatter across the corner of a large serving platter.
Slice the ribs between each bone and stack up beside the black beans, you could garnish these with coriander sprigs.
Mix the mayo through your slaw and season well then pile nice and high in a large salad bowl.
If you're after extra kick serve with the Cholula hot sauce.
Enjoy!
Lunch Tomorrow
Lunch tomorrow is just the salad, but if you need a little more you could add some hard boiled eggs. And wrap up in a soft tortilla.