Barbecued ribs with summer vegetable slaw

Barbecued ribs with summer vegetable slaw

Nathan Outlaw's Home Kitchen
David Loftus

My son, Jacob, adores barbecued ribs and has ever since he was little. The ribs in this recipe are super-tender and tasty, and the slaw is a lovely mix of great summer ingredients. You could make a similar slaw throughout the year, substituting other veg that are in season.


Quantity Ingredient
4 racks of pork loin ribs (get your butcher to remove the membrane on the outside)
4 tablespoons * tomato relish [rid:37739], or tomato ketchup
4 tablespoons clear honey
3 tablespoons bovril
2 tablespoons worcestershire sauce
1 tablespoon english mustard

For the slaw

Quantity Ingredient
4 corn cobs, kernels cut from the cob
2 red onions, peeled and sliced
12 asparagus spears, sliced lengthways
200g french beans, finely sliced lengthways
or 200g runner beans, finely sliced lengthways
50g caster sugar, plus 2 tbsp
200ml cider vinegar
4 tablespoons extra virgin olive oil
2 teaspoons black mustard seeds
3 tablespoons chopped chives
3 tablespoons chopped parsley
3 tablespoons chopped mint
sea salt
freshly ground black pepper


  1. First you need to marinate the ribs. In a bowl, mix the tomato relish or ketchup, honey, Bovril, Worcestershire sauce and mustard together. Smear half of this mixture all over the ribs and rub in well; save the rest for later. Leave the ribs to marinate in the fridge for at least 3 hours but ideally overnight.
  2. Preheat your oven to 140°C and place the ribs on a large oven tray (or use two trays if necessary). Cover with foil and cook for 3 hours, checking and basting with the cooking juices every hour.
  3. During the last hour of cooking, prepare the slaw. In a large bowl, toss all the vegetables together. Add the 2 tbsp caster sugar and 2 tsp salt and gently scrunch the vegetables to mix well. Tip into a colander and leave to drain for 20 minutes.
  4. For the dressing, in a smaller bowl, mix the 50g caster sugar with the cider vinegar, olive oil, mustard seeds, 1 tsp pepper and a pinch of salt; set aside.
  5. Light your barbecue around 30 minutes before you are planning to start cooking.
  6. Just before cooking the ribs, in a large bowl, toss the vegetables with the dressing and chopped herbs. Taste for seasoning and adjust as necessary.
  7. When you are ready to eat, brush the ribs with the remaining marinade and place on the barbecue grid. Cook until nicely caramelised and lightly charred. Serve immediately, with the slaw.
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