Recipes
Recipes

Super-sticky ribs with slaw

Napkins on standby for these majestic ribs!

Napkins on standby for these majestic ribs!

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(4 votes)
Cooking Time

Cook: 4 Hours 28 Mins

Cooking Time

Serves: 8

Cooking Time

Price: £1.72 per serving

Nutritional Information

Each 271g serving contains

Energy
1371kj
328kcal
16%
Fat
17.6g
Med
25%
Saturates
5.7g
Med
29%
Sugars
20.1g
Med
22%
Salt
0.81g
Low
14%
of your reference intake.
Typical energy values per 100g:
506kj/121kcal

Ingredients

1kg Butcher’s Selection British Pork Rib Racks

880ml Guinness

2 bay leaves

1 white onion, halved

1 red onion, sliced

2 cloves garlic, finely chopped

2tsp rapeseed oil

80g tomato ketchup

3tbsp Worcestershire sauce

2tbsp golden syrup

1tbsp malt vinegar

50g dark Muscovado sugar

1tbsp light mayo

2tsp hot mustard

160g Grower’s Selection Sweet Coleslaw Mix

10g flat-leaf parsley, roughly chopped

Method

1
Preheat the oven to 160C/140C Fan/Gas 3.
2
Put the ribs in a tight-fitting baking tray, pour over 780ml Guinness and add bay leaves and white onion. Cover with foil and bake for 2 hrs 30 mins-3 hrs until the meat is tender.
3
Meanwhile, cook the red onion and garlic in the oil in a covered pan for 8 mins until soft. Add the ketchup, Worcestershire sauce, syrup, vinegar, sugar and rest of the Guinness. Bring to the boil and simmer for 20 mins until syrupy.
4
Remove the ribs from the liquid and pat dry with kitchen paper. Discard the Guinness, bay leaves and onion. Increase the oven to 200C/180C Fan/Gas 6.
5
Brush the ribs with half the syrupy sauce, return to the oven for 10 mins, then brush with the rest of the sauce. Cook for 10 mins until sticky. Remove from the oven, rest for 10 mins, then slice to separate the ribs.
6
Mix the mayo with the mustard, then toss through the coleslaw mix and parsley. Serve with the ribs.