Barbecue ribs with waldorf slaw

These barbecued ribs are a family favourite that don't require hours and hours of cooking or a smoker to develop a classic American meal, cheat-style, in a home kitchen.

• serves

  4

• prep

  10 minutes

• cook

  1:30 hour

• difficulty

  Easy

Ingredients

• 2 tbsp dark brown sugar
• 2 tsp smoked paprika
• 1 tbsp Dijon mustard
• salt and black pepper
• 2 racks American pork ribs

Barbecue sauce

• ½ cup tomato sauce (ketchup)
• ¼ cup apple cider vinegar
• 2 tbsp dark brown sugar
• 1 tbsp dark soy sauce
• 2 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 2 tsp smoked paprika
• 1 tbsp olive oil

Waldorf slaw

• ½ small cabbage, shredded
• 2 Granny Smith apples, julienned
• 2 stalks celery, thinly sliced
• ½ cup walnuts
• 1 cup red grapes, halved
• ½ cup Greek yoghurt
• 1 tbsp apple cider vinegar
• ½ cup mayonnaise
• olive oil, to drizzle

Instructions

1. Preheat the oven to 160˚C fan-forced. In a small bowl, combine the sugar, paprika, mustard with salt and pepper. Place two pieces of foil side by side and slightly overlapping, place two pieces of baking paper on top. Place the ribs on the paper and rub with the spice paste. Wrap the pork (you may need an extra piece of baking paper and foil for the top depending on the width of your paper and foil). Bake for 90 minutes, then remove the ribs and increase the oven to 220˚C fan, preferably with an overhead grill.
2. Unwrap the ribs, pour any juices from the ribs into a small saucepan and combine with the barbecue sauce ingredients. Bring to a simmer and cook until glossy and thick enough to coat a spoon. Spoon the sauce over the ribs and return to the oven and grill for a few minutes until the sauce is caramelised on top of the ribs. Serve with the remaining barbecue sauce.
3. For the Waldorf slaw, toss the ingredients together and drizzle with a little olive oil.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.