Barbecue pork ribs with buttermilk coleslaw

Sticky, smoky American-style pork ribs with a zesty and crunchy slaw.
sticky, smoky pork ribs with slaw
1H 20M
1H 55M


Sticky, smoky pork ribs
Smoky barbecue sauce


Sticky, smoky pork ribs with slaw

1.Mix the sugar, paprika, salt and pepper in a small bowl. Rub the mixture all over the ribs; put the ribs in a single layer in a large baking dish. Stand for 30 minutes at room temperature
2.Meanwhile, make the smoky barbecue sauce: Combine all ingredients in a medium heavy-based saucepan. Heat the sauce on the stove over medium-high heat until the mixture boils. Reduce the heat to low; simmer for about 20 minutes, stirring occasionally with a wooden spoon, or until the sauce is slightly thick. Remove the pan from the heat; leave the sauce to cool. Keep aside 1/3 cup of the sauce for serving.
3.Preheat oven to 200°C.
4.Put the ribs in the oven; roast for 15 minutes. Carefully remove dish from the oven. Using a pastry brush, brush about one-quarter of the barbecue sauce all over both sides of the rib racks. Turn the ribs over; put the dish back in the oven. Roast for a further 15 minutes, then brush again with more sauce. Continue to roast the ribs for a further 30 minutes, turning and brushing with sauce after 15 minutes. If the ribs are getting too brown or beginning to burn, cover the dish with foil.
5.Meanwhile, make the slaw: Whisk the garlic, mayonnaise and buttermilk in a large bowl until combined. Using a sharp knife or a V-slicer, finely shred the cabbage then add to the bowl with the parsley; season to taste with salt and pepper and mix well.
6.Using a sharp knife, cut the racks into individual ribs between the bones (or get an adult to do this for you). Serve the ribs with the slaw and the reserved barbecue sauce.

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