Ingredients
Ribs
- 1 Bacon ribs - cut in half.
- 2 garlic cloves, peeled and chopped
- 2 shallots peeled and chopped.
- 1 piece fresh ginger, chopped.
- 150ml orange juice.
- 50ml light soy sauce.
- 50ml cider vinegar.
- 1 teaspoon mustard.
- 4 tablespoons chilli jam.
- 1 teaspoon honey.
- 2 Bay Leaf.
- Thyme small bunch.
- 1 teaspoon dried chillies.
Green Cabbage Slaw
- 1/2 Head York or Savoy Cabbage, finely sliced.
- 1 carrot peeled.
- 1 apple.
- 1/2 red onions, peeled and thinly sliced.
- 1 teaspoon honey.
- 1 teaspoon Dijon Mustard.
- 2 tablespoons mayonnaise.
- 1 tablespoon chopped parsley.
- 4 Tablespoons natural or Greek yoghurt
- 2 tablespoons chopped chives.
Method
Ribs
- Soak Bacon Ribs in cold water for 2 hours, changing water once.
- Drain Ribs and place in a roasting tin or casserole dish.
- Mix all the other ingredients in a bowl and pour over ribs. Cover with tin foil.
- Place in preheated oven at 180° for 75 minutes or until meat is tender.
- Remove and let cool a little.
- Stain liquid into a saucepan, gently reduce for 5 mins, taste, and if too sweet, add lemon juice or more honey if bitter.
- Reduce till you have a light syrup, add Ribs ( you can cut into single ribs if you prefer) and gently stir to coat the Ribs.
- Plate and you can garnish with chopped fresh red chillies, chopped spring onions and a wedge of lemon.
Green Cabbage Slaw
- Place cabbage in a bowl, grate in the carrot and apple.
- Add in rest of the ingredients.
- Season to taste.
- Mix with 2 tablespoons chopped chives with 4 Tablespoons Natural or Greek Yogurt.
Tip: You can cook the Bacon Ribs the day before and refrigerate, when ready to use reduce liquid and glaze Ribs.
