BBq ribs are one of those dishes where you get your hands and half your face dirty and are still so happy on the way there. And what better way to serve them than with coleslaw and roasted potatoes. Oh, I also made my bbq sauce because there’s just so much satisfaction in being involved in the whole process :).
What you want to have in bbq ribs is soft and extra tasty meat. For that reason, we roast them on a low heat and rub them with spices first and then with loooots of bbq sauce. Isn’t it the worse when someone brings over ribs with no sauce on them whatsoever? I actually get angry about it! Lol. Here there’s no lack of sauce, believe me! I made my bbq sauce in this case but if you have a favourite go-to store-bought bbq sauce, go for it. However, it is really delicious and quick to make. You’re going to want to eat it with a spoon!
I love love love coleslaw salads. It’s delicious, colourful and one of my favourite side dishes definitely. The most basic version of this coleslaw salad doesn’t have any green apple but I LOVE it with apple. Also, I added dried cranberries which gives it a sweet dose as well. A while ago I used in on my pulled chicken recipe and before that on my Korean bbq tacos. For the dressing, you can use a light mayonnaise or even vegan if you prefer.
Besides the coleslaw, I also roasted potatoes. As you can see, it’s a whole dinner, people! First I boiled them and then I placed them in the oven, but they can actually go straight in the oven as well. I did it this way just because I couldn’t fit both the ribs AND the potatoes at the same time. Another option is to cook it in the water and then transfer them to a pan and give them a nice tan on there. So many possibilities :).
Ingredients
For the ribs
- 2.5 kg rack of pork ribs
- 1 tbsp salt
- 1 tsp ground pepper
- 2 tbsp brown sugar
- 1 tbsp paprika
- 1 tsp garlic powder
- ½ tsp ground cumin
For the bbq sauce
- 250 g ketchup
- 60 ml apple cider vinegar
- 15 g brown sugar
- ½ tsp paprika
- ½ tsp ground cumin
- ⅛ tsp ground cinnamon
- salt to taste
- 1/8 tsp cayenne pepper optional
For the potatoes
- 600 g new potatoes cut in quarters
- 1 tbsp olive oil
- 30 g melted butter
- Salt and pepper to taste
- Thyme optional
For the coleslaw
- 70 g carrots julienned
- 50 g purple cabbage thinly sliced
- 50 g green cabbage thinly sliced
- 1 green apple julienned
- 100 g mayonnaise it can be a light kind
- 1 tbsp granulated sugar
- 1 tbsp apple cider vinegar
Instructions
For the ribs
- Before you begin, you want to check the rack. Use a sharp knife to remove any large chunks of excess fat from them. Any small bits and fat that's in the actual meat you can leave behind, it will add lots of flavour!
- Mix the spices together and rub them on both sides of the rack.
- Wrap the ribs in tin foil and roast them for 3 hours at 140°C /280°F.
For the bbq sauce
- Place everything in a pot and let it boil for about 15min or until it thickens and turns deeper in colour. You can keep it for up to a week in the fridge or for up to 3 months in the freezer.
For the potatoes
- Place the potatoes in a large pot with plenty of cold water and a tablespoon of salt. Place them over medium-high temperature. From the moment it starts to boil, adjust the heat until you only see a slow simmer. Let them cook for 15-20min or until you can go through them with a knife easily.
- Remove the potatoes from the water and mix then with the butter, oil, salt and pepper. Roast them in the oven at 210°C/410°C until they're golden.
For the coleslaw
- Mix all the ingredients and let them rest for at least 15 minutes. This resting time will make the sugar dissolve and soften the cabbage.
