Deep southern ribs with florida slaw

Alan Coxon combines oodles of irresistible lip-smacking flavours in this terrific trio of roasted ribs, griddle corn and sunshine salad
By Alan Coxon
Deep southern ribs with florida slaw
  • Rating:
  • Serves: 4-6
  • Cook Time: 2.1666666666666665 hours 10 minutes
  • Prep Time: 50 minutes
  • Effort: easy



  • 2.5 kg baby back pork ribs
  • 1 onions, quartered
  • 2 cloves garlic, chopped
  • 2 bay leaves
  • 1 tsp ground cumin

For the glaze

  • 2 guava fruits, puréed
  • 6 tbsp cider vinegar
  • 30 ml dark rum
  • 3 tbsp tomato purée
  • 1 limes, juice
  • 1 tbsp soy sauce
  • 1 tsp tomato ketchup
  • 2 tsp Worcestershire sauce
  • 0.5 onions, grated
  • 4 cm knob of ginger, grated
  • 2 cloves garlic, crushed
  • 1 Scotch bonnet chillies
  • 1 pinches black pepper
  • 1 tbsp vegetable oil

For the griddled corn

  • 8 corn on the cobs
  • 100 ml clarified butter
  • 2 cloves garlic, crushed but left whole
  • 1 tsp smoked paprika
  • 1 small chilli, left whole

For the Florida Slaw

  • 80 ml mayonnaise
  • 3 tbsp soured cream
  • 2 tbsp fresh orange juice
  • 1 limes, juice
  • 2 tbsp mirin, (Japanese rice vinegar)
  • 2 tbsp black sesame seeds
  • 0.5 green cabbage, cored and thinly sliced
  • 0.5 yellow peppers, deseeded and sliced
  • 0.5 red peppers, deseeded and sliced
  • 1 Poblano chillies, (or similar mild chilli) deseeded and thinly sliced
  • 0.5 Scotch bonnet chillies, deseeded
  • 1 ripe mango, peeled and diced
  • 2 star-fruit, thinly sliced
  • 2 carrots, cut into thin strips
  • 6 spring onions, trimmed and finely shredded
  • 3 tbsp fresh coriander, chopped


1. Set the oven to 150C/gas 1. Place the ribs, onion, garlic, bay leaves and cumin in a large saucepan and cover with water. Bring to the boil. Drain and pat dry. 2. Combine all of the ingredients for the glaze into a pan. Simmer for about four to five minutes until the sauce has thickened slightly. Season to taste with salt and freshly ground black pepper. 3. Put the onion quarters into a baking tray and place the rack of ribs on top. Brush all over with the sauce and roast for about two hours, until sticky and tender. 4. For the griddled corn, heat the butter and add the garlic, paprika and chilli. Cook over a low heat for three to four minutes. 5. Brush the corn with the infused butter, and place onto a grill or barbeque. Cook for four to five minutes, basting with the butter occasionally. 6. For the Florida slaw, whisk the mayonnaise and sour cream in a large bowl until smooth. Whisk in the orange juice, lime juice and vinegar. 7. Stir in the sesame seeds and season to taste. Stir this into the remaining salad ingredients until thoroughly combined. Transfer to a large serving bowl, garnish with star fruit slices and serve with the sticky ribs and griddled corn.

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