Sticky ribs with crunchy autumn coleslaw recipe
Ingredients
700g (1 1/2lb) pork ribs
1 x 280g bottle sticky barbecue marinade
50g (2oz) walnut pieces
125g (4oz) light mayonnaise
1 tbsp Dijon mustard
1/4 Savoy cabbage, core removed and finely sliced
1 small red onion, finely sliced
1 carrot, cut into matchsticks
1/4 celeriac, cut into matchsticks
1 Cox or Braeburn apple, cored and cut into matchsticks
small bunch chives, finely chopped
crusty bread, to serve
Arrange the ribs in a roasting tin in a single layer. Pour over the marinade and turn to coat completely. Set aside to marinate for at least 30 minutes (or chill overnight). Preheat the oven to gas 6, 200°C, fan 180°C. Roast the ribs for 25-30 minutes, until cooked through and sticky. Meanwhile, toast the walnut pieces in a small pan for 3-5 minutes, until golden. Combine the mayonnaise and mustard in a large bowl with a little seasoning. Add the cabbage, onion, carrot, celeriac, apple, walnuts and chives and toss until coated. Serve with the sticky ribs and some warm, crusty bread, if you like.
