BBQ Pork Ribs with Coleslaw & Cornbread

Name: BBQ Pork Ribs with Coleslaw & Cornbread
Prep time: 20 min
Cook time: 145 min
Total time: 165 min
Yield: 2 servings
Ingredients: 600 g Pork ribs; 8 tbsp BBQ sauce; 2 tbsp Brown sugar; 2 tsp Smoked paprika; 2 cloves Garlic; 4 g Salt; 200 g White cabbage; Carrot × 1; 3 tbsp Mayonnaise; 2 tsp Cider vinegar; 120 g Cornmeal (polenta); 80 g All-purpose flour; 160 ml Milk; Egg × 1; 30 g Butter, melted; 2 tsp Baking powder; 2 tsp Caster sugar; 2 g Black pepper

165 min · Medium · Serves 2

1500 kcal per serving · 52g protein

Fall-off-the-bone ribs slow-baked then glazed sticky — on the plate they belong to. Cold, sharp coleslaw goes together while they bake, and the cornbread slides into the oven beside the ribs for the final glaze.

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Ingredients

600 g Pork ribs
8 tbsp BBQ sauce
2 tbsp Brown sugar
2 tsp Smoked paprika
2 cloves Garlic
4 g Salt
200 g White cabbage
Carrot × 1
3 tbsp Mayonnaise
2 tsp Cider vinegar
120 g Cornmeal (polenta)
80 g All-purpose flour
160 ml Milk
Egg × 1
30 g Butter, melted
2 tsp Baking powder
2 tsp Caster sugar
2 g Black pepper

Method

Rub and wrap

Rub the ribs with paprika, brown sugar, crushed garlic and salt. Wrap tightly in foil.
Slow bake

Bake at 150°C for 2 hours until very tender.
Make the coleslaw while they bake

Shred the cabbage as finely as you can and coarsely grate the carrot. Stir them in a bowl with the mayonnaise, the cider vinegar, a pinch of salt and plenty of black pepper, then cover and keep it in the fridge.
Mix the cornbread batter

Whisk the cornmeal, flour, baking powder, sugar and a pinch of salt together in a bowl. Pour in the milk, the beaten egg and the melted butter and stir just until no dry flour is left — lumps are fine and expected.
Glaze the ribs and turn the oven up

Take the ribs out and turn the oven up to 220°C. Once it is hot, unwrap the ribs, brush them generously with BBQ sauce and put them back in for 18 minutes, until the glaze is sticky and charred at the edges.
Cornbread in beside the ribs

Butter a small baking dish, pour the batter in and slide it onto the shelf next to the ribs. It bakes in the same 18 minutes: it is done when the top is golden and a skewer pushed into the middle comes out clean.
Build the plate

Cut the rack between the bones and pile the ribs on a board or a wide plate with a thick wedge of warm cornbread and a heap of cold coleslaw beside them.