Sticky Pork Baby Back Ribs with Cabbage Slaw
- ⅓ cup (80ml) barbecue sauce
- ¼ cup (60ml) tomato sauce
- 2 tablespoons worcestershire sauce
- 2 tablespoons runny honey
- 1.7kg free range pork baby back ribs
- ¼ white and red cabbage, shreedred
- ¼ bunch parsley leaves, chopped
- 1 small red onion, thinly sliced
- 2 tablespoons mayonnaise
- Juice of 1 small lemon
- 1 teaspoon dijon mustard
- ½ bunch chives, chopped
To make the marinade, combine the barbecue sauce, tomato sauce, Worcestershire sauce, honey and 1 tablespoon sea salt in a bowl. Place ribs into a large tray, turn to coat in the marinate, then cover and chill in the fridge for 2 hours or overnight.
Preheat the oven to 160°C. Drain the ribs, reserving the marinade. Place ribs in a large roasting pan, cover with foil and cook for 1 hour. Remove foil and increase heat to 200°C. Add 1/4 cup (60ml) water to the pan and baste the ribs with reserved marinade.
Cook for a further 50 minutes, basting the ribs with the caramelised pan juices every 10-15 minutes.
Meanwhile to make the slaw, combine cabbage, parsley, and onion in a bowl. In a separate bowl combine mayonnaise, lemon juice and dijon mustard. Pour mayo dressing into the slaw and toss to coat.
To serve, slice ribs, scatter with chives and serve alongside cabbage slaw.