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.
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