Sticky ribs with bean salsa and coleslaw
Get into a fine mess with this recipe for sticky ribs, great for a party or a picnic.
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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
- ½ red cabbage, very thinly sliced
- 1 carrot, roughly grated
- 4 tbsp light mayonnaise
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Method
- Preheat the oven to 200°C/fan180°C/gas 6. 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 lightly charred.
- Meanwhile, make the salsa. Finely chop half the onion, mix together with the pulses, tomato, half the lemon juice and parsley. Season to taste.
- For the coleslaw, thinly slice the remaining onion half, pop into a bowl and add the cabbage and carrot. Add the mayonnaise and remaining lemon juice, season and toss together. Serve 4-5 ribs, a spoonful of bean salsa and coleslaw per person with a cold beer and plenty of paper napkins!
Nutrition
- 439kcals Calories
- 25.1g (7.6g saturated) Fat
- 34g Protein
- 20g (11g sugars) Carbs
- 1.7g Salt
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