- Serves: 4
- Cook Time: 1 hour 45 minutes
- Prep Time: 20 minutes plus 30 minutes chilling
- Effort: easy
For the coleslaw
- 450 g head white cabbage, hard stem and coarse outer leaves removed, finely sliced
- 1 large carrot, peeled and grated
- 2 red apples, quartered, removed, finely sliced
- 1/2 lemon, juice only
- 1/2 small onion, finely sliced
- 300 ml mayonnaise
For the ribs
- 200 ml clear honey
- 4 tbsp tomato purée
- 2 tbsp green Thai curry paste
- 3 kg rack baby back pork ribs
- 2 tbsp olive oil
- 375 ml white wine
- squeeze lemon juice
For the corn
- 4 half corn on the cobs, cooked in water until tender
- 60 g butter
1. For the coleslaw: leave the sliced cabbage in a bowl of cold water for 30 minutes to crisp up. Drain and transfer to a large mixing bowl and add the onion, carrot and apple. Mix well stir in the mayonnaise. Leave in the fridge while you cook the ribs.
2. Heat the oven to 160C/140C fan/gas 3.
3. For the ribs: combine the honey, tomato paste and curry paste to make a marinade. Set aside.
4. Season the ribs with salt and freshly ground black pepper. Heat the oil in a pan, and then sear the ribs for 2-3 minutes on all sides, or until golden-brown. Remove from the pan, then brush with the marinade and sear in the pan again for a further 3-4 minutes.
5. Transfer the ribs to a deep roasting tin and pour over the wine and lemon juice. Cover with foil and cook in the oven for 1 hour and 30 minutes. Check the ribs after one hour they are ready when the meat almost falls off the bone.
6. Just before serving, brush the butter over the cooked corn cobs which should be hot.
7. Carve the rib racks and put a few ribs on each serving plate. Spoon the coleslaw next to the ribs and serve with the corn.
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