Sticky BBQ Pork Ribs + Apple & Fennel Slaw
This is my go-to pork rib recipe, I've been doing it this way for years and it never disappoints. I believe it's all about the sauce when it comes to ribs and I have to say this one is a winner. So simple and finger-licking good. Just a few pantry ingredients required together with my secret weapon that takes this BBQ sauce to another level of yum, fresh orange and toasted fennel seeds. I don't know about you, but we love pork ribs that simply fall off the bone, a knife is there pretty much for decoration. These are the kind of ribs that you need bibs and lots of serviettes on hand. No pretences here, just good honest man food - maybe not a meal for first dates :-) Because these ribs are so mouthwateringly rich, I recommend a simple apple and fennel slaw with a light honey and mustard dressing (not mayo-based). This is another #summerfeasting recipe brought to you by Pork 360, quality assured pork, available at Food Lover's Market. Read all about it together with my Pork Saltimbocca recipe here.
Ingredients
- 2 racks of Pork 360 quality assured Pork ribs
- 1 onion quartered and peeled
- 3 bay leaves
- 6 peppercorns
- Salt
Basting sauce
- 250 ml good quality tomato sauce like Heinz or All Gold
- 125 ml Worcestershire sauce
- juice and zest of 2 oranges
- 125 ml honey
- 15 ml toasted fennel seeds
- freshly ground black pepper
Slaw
- 45 ml apple cider vinegar
- 30 ml honey
- 15 ml Dijon mustard
- 15 ml wholegrain mustard
- +- 125 ml vegetable oil canola or grapeseed oil - olive oil is too overpowering
- Freshly ground salt and pepper
- 250 g cabbage and carrot slaw mix
- 2 grannysmith apples diced
- 1 small fennel bulb thinly sliced
Instructions
- Cut the ribs to make 4 portions. This will also allow the ribs to fit in a pot properly for even cooking.
- Place the ribs in a large pot of water together with the onion, bay leaves and peppercorns. Season well with salt.
- Cover and bring the boil, reduce heat and simmer gently for about 90 minutes or until tender and meat is coming away from the bone.
- Preheat the oven to 240 Degrees Celsius.
- Carefully remove from the pot using a tongs and place onto a baking tray.
- Mix the basting sauce ingredients together. Pour all of the sauce over the meat and make sure it is well basted by using a brush.
- Roast uncovered for 25 minutes until sticky. Baste twice more during the roasting process. These ribs can also be braaied over moderately hot coals for 15 - 20 minutes with continuous basting.
- For the slaw, place the vinegar, honey and mustard in a medium bowl and whisk until well combined. Slowly add the oil in a steady stream, whisking all the while until the dressing becomes thick. Season to taste with salt and pepper.
- Add the slaw mix, apple and fennel to the bowl and toss until well dressed. Season again to taste.
- As an option, feel free to add some fresh garlic to the dressing or thinly sliced red onion or chopped chives to the slaw.
- Serve the hot sticky ribs immediately and enjoy with the light & crunchy slaw.
Notes
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