Pork ribs with coleslaw

Ingredients

For the coleslaw

  • 450 g head white cabbage, hard stem and coarse outer leaves removed, finely sliced
  • 1 large carrot, peeled and grated
  • 2 red apples, quartered, removed, finely sliced
  • 1/2 lemon, juice only
  • 1/2 small onion, finely sliced
  • 300 ml mayonnaise
For the ribs

  • 200 ml clear honey
  • 4 tbsp tomato pure
  • 2 tbsp green Thai curry paste
  • 3 kg rack baby back pork ribs
  • 2 tbsp olive oil
  • 375 ml white wine
  • squeeze lemon juice
For the corn

  • 4 half corn on the cobs, cooked in water until tender
  • 60 g butter

Description

Matt Tebbutt’s Rendition Of An American Favourite Speaks Of Summer Days

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