Sticky ribs and slaw recipe

  • Serves 4
  • 25mins to prep, 1hr 20mins to cook and 2hrs to marinade
  • 486 calories / serving
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Delicious sweet and sticky pork ribs served with a scrumptious coleslaw bursting with flavour!

Bring a large pan of water to the boil and add the ribs. Bring back to the boil, then reduce to a simmer and cook for 15 minutes. Remove from the pan using a slotted spoon and set aside.

Place the marinade ingredients into a large Tupperware container and toss the ribs in the marinade and cover, then chill for 2 hours or overnight if possible.

Preheat the oven to gas 6, 200°C, fan 180°C. Transfer the ribs and marinade into a shallow roasting tin and cover with foil. Cook in the oven for 45 minutes, then remove the foil and cook for a further 30 minutes until they are golden and lightly charred in places.

While the ribs are cooking, make the coleslaw. Place the radishes, shredded cabbage, apples and spring onions into a large mixing bowl. Place the mayonnaise, yogurt and caraway seeds into a jug and mix with 3 tablespoons of cold water. Season generously with a little salt and freshly ground black pepper, then spoon over the prepared vegetables and mix together to coat in the dressing.

Serve the ribs with the ‘slaw’.

See more Pork recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.


  • Ingredients

  • 450g (14½oz) small pork ribs
  • For the marinade

  • 5 tbsp tomato ketchup
  • 4 tbsp soft dark brown sugar
  • 30ml (2tbsp) olive oil
  • 1 tbsp clear honey
  • For the coleslaw

  • 100g radishes, thinly sliced
  • ½ Savoy cabbage, halved and thinly shredded
  • ¼ small red cabbage, thinly shredded
  • 2 medium red skinned apples, cored and thinly sliced
  • 1 red onion, cut into thin wedges
  • bunch spring onions, trimmed and thinly shredded
  • 5 tbsp mayonnaise
  • 5 tbsp natural yogurt
  • 4 tsp caraway seeds
  • Energy 2030kj 486kcal 24%
  • Fat 30g 43%
  • Saturates 8g 41%
  • Sugars 32g 36%
  • Salt 1.2g 20%

of the reference intake
Carbohydrate 32.9g Protein 24.9g Fibre 5.5g


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