After a pretty busy week I couldn’t wait for Friday night to come! Whilst it’s not the coolest thing to admit, I just wanted to get home, cook something tasty and sit on the sofa watching Comic Relief! I recently got a new cookery book and I spent my lunch hour scouring through the pages like an addict! The new book is Rachel Allen’s ‘Entertaining at Home‘ and on first exploration it looks great . It focuses on entertaining for others, but without all the faff and pomp that some other chefs seem to place on feeding friends. There’s also something so geekily wonderful about a new recipe book – all the various possibilities and new flavour combinations. But perhaps more importantly for me, a new source of inspiration! Anyway, I wanted something that felt like a treat, but that wouldn’t take hours to prepare. So I opted for Chinese-Style Ribs with Coleslaw.
I’ve never made ribs before, and this recipe particularly appealed to me as the ribs weren’t in a sticky sauce. Instead, this recipe was more about the flavour in the meat. The ribs don’t end up dry, they’re more glazed. I also made the homemade coleslaw which I actually expected to be a big waste of time. There are some things that are too much like hard work to make when you can buy good pre-made versions, and I fully expected the coleslaw to fit in this camp. But whilst I did end up adding too much salt, slightly spoiling the end result, I would definitely make this coleslaw again in the future. I also served with a jacket potato. Overall, this was a really good dish that I’d absolutely do again. The recipe serves 6-8 people, but I was only cooking for 2. I halved the amount of ribs (they’re great cold for leftovers!), but actually made the full quantity of spice mixture. I didn’t use it all, but definitely used more than half. I also made the full amount of coleslaw – there’s absolutely loads left, so I’ll be having cheese and coleslaw sandwiches for the next week.
Coleslaw: KB rating 8/10. PR rating 7.5/10
Ribs: KB rating 8/10. PR rating 8.5/10
Chinese-Style Ribs with Coleslaw (serves 6-8)
- 2kg baby back ribs of pork
- 6 spring onions, trimmed and finely sliced to serve
For the spice mixture:
- 3 tbsp cornflour
- 2 tbsp light brown sugar
- 1 tbsp peeled and finely grated root ginger
- 2 tsp Chinese five-spice powder
- 4 tbsp hoisin sauce
- 3 tbsp rice wine (or dry sherry)
- Pinch of salt
For the coleslaw:
- 400g white cabbage, quartered lengthways, core removed and leaves finely sliced
- 1 large carrot, peeled and grated
- 1 onion, peeled and finely sliced
- 1 stick celery, trimmed and finely sliced
- 200ml mayonnaise
- 2 tbsp chopped coriander or parsley
- Salt & pepper
Preheat the oven to 220C.
In a bowl, stir together all the ingredients for the spice mixture. Arrange the ribs in a roasting tin in a single layer and rub the spice mixture all over. Place in the oven and bake for 30-35 minutes or until slightly crispy and a deep golden brown.
While the ribs are cooking, make the coleslaw. Mix all the ingredients together in a large bowl, seasoning to taste with salt and pepper.
Remove the ribs from the oven, scatter with the spring onions and serve with the coleslaw (and, in my case, a jacket potato).