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Sticky balsamic pork ribs with coleslaw

Name: Sticky balsamic pork ribs with coleslaw
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: Serves 4
Cuisine: American recipes
Ingredients: 1.2kg pork spare ribs; 150ml balsamic vinegar; ¼ tsp dried chilli flakes; For the coleslaw; 4 tbsp light mayonnaise; Juice of ½lemon; 1 small onion, finely sliced; ½ white cabbage, finely shredded; 1 carrot, roughly grated; 2 sticks celery, finely sliced diagonally

Published: 31 Jul 05
Updated: 18 Mar 24

A finger lickin’ summer barbecue recipe for pork ribs steeped in a sticky balsamic glaze. Serve to guests with the crunchy coleslaw and let everyone dig in!

Fancy something a bit different? Take a look at these seriously sticky ribs with a marmalade glaze.

Medium
August 2005

Test kitchen approved

Serves 4
Prep time 10 min, cooking time 50 min

A finger lickin’ summer barbecue recipe for pork ribs steeped in a sticky balsamic glaze. Serve to guests with the crunchy coleslaw and let everyone dig in!

Fancy something a bit different? Take a look at these seriously sticky ribs with a marmalade glaze.

Dairy-free recipes

Nutrition: per serving

Calories: 353kcals
Fat: 16.2g (3.5g saturated)
Protein: 34.5g
Carbohydrates: 16.2g (15.2g sugars)
Salt: 0.7g

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Ingredients

1.2kg pork spare ribs
150ml balsamic vinegar
¼ tsp dried chilli flakes

For the coleslaw

4 tbsp light mayonnaise
Juice of ½lemon
1 small onion, finely sliced
½ white cabbage, finely shredded
1 carrot, roughly grated
2 sticks celery, finely sliced diagonally

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Method

Light a disposable or charcoal barbecue. Put the ribs into a large saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 40 minutes. Drain and set aside.
Meanwhile, make a glaze for the ribs. Put the balsamic vinegar and chilli into a small pan over a high heat. Bring to the boil, reduce the heat and simmer for 5 minutes, until reduced by half and thickened slightly. Set aside to cool, then season.
Make the coleslaw. Put the mayonnaise into a large serving bowl, stir in the lemon juice and season well. Add the onion, cabbage, carrot and celery and mix well. Season, cover and set aside.

If using a barbecue: Brush the glaze over the ribs and place on the hot barbecue. Cook for 10 minutes (over an indirect medium heat if it’s a gas barbecue), turning now and then until lightly charred all over.
If using an oven: pop the ribs on a baking tray lined with foil and cook under a hot grill.
Divide the ribs between plates and serve with the coleslaw – and plenty of napkins!

Recipe from August 2005 Issue

Nutrition

Nutrition: per serving

Calories: 353kcals
Fat: 16.2g (3.5g saturated)
Protein: 34.5g
Carbohydrates: 16.2g (15.2g sugars)
Salt: 0.7g

delicious. tips

You can cook the ribs from raw in an oven preheated to 200°C/fan180°C/gas 6. Cook for 40 minutes, turning halfway, then brush with the glaze and cook for 10 minutes more, until tender and lightly charred.