Super-sticky ribs with slaw
- 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
Preheat the oven to 160C/140C Fan/Gas 3.
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.
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.
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.
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.
Mix the mayo with the mustard, then toss through the coleslaw mix and parsley. Serve with the ribs.