Sticky ribs with bean salsa and coleslaw
(from Elyce123’s recipe box)
If using racks of baby pork ribs, cook as normal then snip the ribs apart to serve.
Source: delicious. July 2004
Prep time: 5 minutes
Cook time: 45 minutes
Serves 4 people
Categories: July
Ingredients
- 1.2kg pork spare ribs or 2 racks of baby pork ribs
- 150ml Lea & Perrins Tomato and Worcester Table Sauce
- 1 red onion
- 410g can mixed pulses, drained and rinsed
- 2 ripe tomatoes, diced
- juice of 1 small lemon
- handful flatleaf parsley, roughly chopped
- 1/2 red cabbage, very thinly sliced
- 1 carrot, roughly grated
- 4 tbsp light mayonnaise
Directions
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Preheat the oven to 200˚C/fan 180˚C/gas 6.
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Put the ribs into a roasting tin, pour over the table sauce, season and toss together well. Roast for 40-45 minutes, turning halfway through cooking, until sticky and slightly charred.
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Meanwhile, make the salsa. Finely chop half the onion, mix together with the pulses, tomato, half the lemon juice and parsley. Season to taste.
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For the coleslaw, thinly slice the remaining onion, pop into a bowl and add the cabbage and carrot. Add the mayonnaise and remaining lemon juice, season and toss together.
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Serve 4-5 ribs, a spoonful of bean salsa and coleslaw per person with a cold beer and plenty of paper napkins!