DJ BBQ’s Smoky Pork Ribs and Homemade Rainbow Slaw
- 800g pack Butcher’s Selection British Pork Ribs
- FOR THE RUB
- 1tbsp Asda Onion Granules
- 1tbsp Asda Garlic Granules
- 1tsp brown sugar
- 1tsp mustard powder
- 1tsp paprika
- 1tsp cracked black pepper
- FOR THE MOP SAUCE
- 8tbsp apple juice
- 1tbsp cider vinegar
- 1tsp chilli flakes (optional)
- 2tbsp Asda Classic BBQ Sauce
- FOR THE RAINBOW SLAW
- ½ green or white cabbage, finely sliced
- ½ red cabbage, finely sliced
- 1 red onion, sliced finely
- 1 green apples, skin on, cored and sliced finely
- 2 large carrots, peeled and sliced finely
- 2 raw beetroots, peeled and shredded finely
- ½ bunch of fresh coriander, chopped
- 60ml apple juice
- 80ml apple cider vinegar
- 80ml olive oil
Remove the ribs from the fridge 30 mins before cooking.
Preheat the oven to 140C/120C Fan/Gas 1.
Combine all the ingredients for the rub in a small bowl and mix together well. Generously rub this all over the ribs, then arrange the ribs on a rack set above a baking tray.
For the mop sauce mix together the apple juice, vinegar and chilli flakes, if using, then pour in just enough of this liquid to cover the bottom of the tray. Lay a piece of foil over the ribs.
Cook in the oven for 2-3 hrs until the ribs are tender. If the liquid in the tray evaporates, pour in a little more of the apple juice mixture. Check after 2 hrs – prod the ribs with a fork and if the meat has some give and is starting to pull away from the bone, then they are ready to move to the grill; if not, keep them cooking a bit longer.
While the ribs are cooking make the slaw. In a bowl mix together the apple juice, apple cider vinegar and olive oil with 2 tbsp of cold water. Combine the rest of the rainbow slaw ingredients in a bowl and pour over the apple juice liquid, toss together and allow to marinate in the fridge for an hour before serving.
Have your outdoor cooker set up for a ‘half and half’ technique – charcoal on one side of the grill to give direct heat, and no charcoal on the other to give indirect heat. This gives you multiple temperature zones on one grill.
When the ribs are ready to go on the grill, spread them with some of the BBQ sauce and put them over the direct heat. You want to cook them until they are nicely charred but will need to move them between the direct head and the indirect heat and turn regularly. If you leave the ribs over the direct heat for too long, the sugars in the sauce will burn.
Baste the ribs with the BBQ sauce as you go, depending on how much coating you like. If you want to get some extra smoky flavours going, put the ribs on the indirect heat side, then throw some wood chunks into the coals and put the lid down.
When the ribs are ready, serve with the slaw.