Sticky Ribs on a plate with slaw

Hebe’s Sticky Ribs And Slaw Recipe

Low and slow is the order of the day. This easy food recipe is one to enjoy when you have time on your hands.

“Ribs are one of those social dishes I enjoy cooking for crowds you love and know well – those that won’t mind a big smear of sauce on your cheek or the sticky fingers that get everywhere”. Flora Shedden - 'Gatherings'.

Recipe

Low and slow is the order of the day. This easy food recipe is one to enjoy when you have time on your hands.

Ingredients

150g
your favourite barbecue sauce
50g
tomato ketchup
2 tbsp
soy sauce
2 tbsp
clear honey
2 tbsp
light soft brown sugar
2 tbsp
olive oil
50g
mayonnaise
50g
soured cream
1⁄2
lemon (juice of)
125g
white cabbage, finely shredded
125g
red cabbage, finely shredded
125g
Savoy cabbage, finely shredded
3
spring onions, finely shredded
2
Granny Smith apples, finely cut into matchsticks
2
large celery sticks, finely shredded
50g
white poppy seeds, toasted (optional)

Method

  1. Stir in a bowl all the marinade ingredients together until smooth.
 Put the ribs into a deep roasting tray and coat them with the marinade.
  2. Cover the tray with kitchen foil and leave in the refrigerator to marinate for at least 6 hours, but overnight is best. Remove the ribs from the refrigerator, keeping the kitchen foil covering intact, 1 hour before cooking to bring them up to room temperature.
  3. Preheat the oven to 160ºC (325ºF), Gas Mark 3. Once the ribs are up to room temperature, cook for 1 1⁄2 hours with the kitchen foil still in place. Then whack up the oven temperature to 200ºC (400ºF), Gas Mark 6, and remove the foil. Cook for a further 30 minutes until the ribs are dark and sticky, with not a huge amount of marinade liquid left in the pan.
  4. Make the slaw. 
In a bowl, mix the mayo, soured cream and lemon juice together, then season lightly. Toss through the shredded vegetables until they are well coated. Mix in the toasted poppy seeds, if using.
  5. Serve the slaw alongside the ribs.

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