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’.
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