Barbecue Smoky & Sticky Ribs with Summer Slaw
Barbecue Smoky & Sticky Ribs with Summer Slaw
Serves 6
INGREDIENTS:
2kg pork belly rib rack
For the marinade:
150ml honey
150ml sweet soy sauce
150ml whiskey
4-inch piece fresh ginger, peeled and grated
1 tsp sesame oil
½ tsp cinnamon
For the summer slaw:
100ml mayonnaise
50ml crème fraÎche
2 tbsp flat-leaf parsley, finely chopped
½ green cabbage, peeled and cut into strips
2 sticks of celery, thinly sliced
2 carrots, peeled and grated
Juice of one lemon
Sea salt and freshly ground black pepper
METHOD:
1. Start by making the marinade. Whisk together the honey, sweet soy sauce, whiskey, grated ginger, sesame oil and cinnamon. Place the rib rack on a baking tray and pour the marinade over it, turning to coat all over. Cover loosely with clingfilm and put in the fridge for four hours (or overnight).
2. Pre-heat the oven to gas mark 140˚C.
3. Remove the ribs from the fridge and drain off the excess marinade into a bowl. Baste the ribs with the excess marinade. Then cover the roasting tin with foil and cook for four hours, or until the meat is falling off the bone, basting every so often with more marinade
4. While the ribs are cooking make the summer slaw. Toss all the ingredients together in a large serving bowl and season with salt and pepper. Leave for an hour in the fridge before serving.
5. Take the tray out of the oven and cut between the bones to make individual ribs. Turn the oven up to 220˚C or your barbecue to a high heat.
6. Pour the remaining marinade into a pan, bring to the boil, then turn down and simmer for about 15 minutes until it’s syrupy. Paint the ribs with the marinade and return them to the hot oven.
7. Cook the ribs for about 10 minutes, then turn them over, paint with the rest of the marinade and return to cook for a final five to seven minutes. When ready to eat they should be sticky and dark.
