Sticky ribs with bean salsa and coleslaw
- July 2004
- 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
- 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!
Butchers and supermarkets often sell racks of baby pork ribs, which are tender and juicy. Cook as you would the spare ribs, then simply snip the ribs apart with scissors to serve.
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