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Sticky ribs with crunchy autumn coleslaw recipe

Sticky ribs with crunchy autumn coleslaw recipe

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Turn a school night into a special occasion with succulent ribs and a colourful salad. See method

  • Serves 4
  • 30 mins to prepare and marinate, 30 mins to cook
  • 641 calories / serving

Ingredients

  • 700g (1 1/2lb) pork ribs
  • 1 x 280g bottle sticky barbecue marinade
  • 50g walnut pieces
  • 125g (4oz) light mayonnaise
  • 1 tbsp Dijon mustard
  • ¼ Savoy cabbage, core removed and finely sliced
  • 1 small red onion, finely sliced
  • 1 carrot, cut into matchsticks
  • ¼ celeriac, cut into matchsticks
  • 1 Cox or Braeburn apple, cored and cut into matchsticks
  • small bunch chives, finely chopped
  • crusty bread, to serve
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    2365kj
    641kcal     32%

  • Fat

    37g 53%

  • Saturates

    9g 46%

  • Sugars

    44g 49%

  • Salt

    2.4g 41%

of the reference intake
Carbohydrate 46.3g Protein 31g Fibre 3.7g

Method

  1. Arrange the ribs in a roasting tin in a single layer. Pour over the marinade and turn to coat completely. Set aside to marinate for at least 30 minutes (or chill overnight).
  2. Preheat the oven to gas 6, 200°C, fan 180°C. Roast the ribs for 25-30 minutes, until cooked through and sticky. Meanwhile, toast the walnut pieces in a small pan for 3-5 minutes, until golden.
  3. Combine the mayonnaise and mustard in a large bowl with a little seasoning. Add the cabbage, onion, carrot, celeriac, apple, walnuts and chives and toss until coated. Serve with the sticky ribs and some warm, crusty bread, if you like.

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