Napkins on standby for these majestic ribs!
(4 votes)
Cook: 4 Hours 28 Mins
Serves: 8
Price: £1.72 per serving
Nutritional Information
Each 271g serving contains
Energy
1371kj
328kcal
1371kj
328kcal
16%
Fat
17.6g
17.6g
Med
25%
25%
Saturates
5.7g
5.7g
Med
29%
29%
Sugars
20.1g
20.1g
High
22%
22%
Salt
0.81g
0.81g
Med
14%
14%
of your reference intake.
Typical energy values per 100g:
506kj/121kcal
Typical energy values per 100g:
506kj/121kcal
Ingredients
1kg Butcher’s Selection British Pork Rib Racks
880ml Guinness
2 bay leaves
1 white onion, halved
1 red onion, sliced
2 cloves garlic, finely chopped
2tsp rapeseed oil
80g tomato ketchup
3tbsp Worcestershire sauce
2tbsp golden syrup
1tbsp malt vinegar
50g dark Muscovado sugar
1tbsp light mayo
2tsp hot mustard
160g Grower’s Selection Sweet Coleslaw Mix
10g flat-leaf parsley, roughly chopped
Method
1
Preheat the oven to 160C/140C Fan/Gas 3.
2
Put the ribs in a tight-fitting baking tray, pour over 780ml Guinness and add bay leaves and white onion. Cover with foil and bake for 2 hrs 30 mins-3 hrs until the meat is tender.
3
Meanwhile, cook the red onion and garlic in the oil in a covered pan for 8 mins until soft. Add the ketchup, Worcestershire sauce, syrup, vinegar, sugar and rest of the Guinness. Bring to the boil and simmer for 20 mins until syrupy.
4
Remove the ribs from the liquid and pat dry with kitchen paper. Discard the Guinness, bay leaves and onion. Increase the oven to 200C/180C Fan/Gas 6.
5
Brush the ribs with half the syrupy sauce, return to the oven for 10 mins, then brush with the rest of the sauce. Cook for 10 mins until sticky. Remove from the oven, rest for 10 mins, then slice to separate the ribs.
6
Mix the mayo with the mustard, then toss through the coleslaw mix and parsley. Serve with the ribs.