BBQ Ribs

Serves: 2


For the BBQ ribs:

  • 1 rack of pork ribs (900g)
  • 2 tbsp of honey
  • 2 tbsp of dark soft brown sugar
  • 1 tbsp of smoked paprika
  • Generous pinch of cayenne pepper
  • Cider vinegar (50ml)
  • Tomato ketchup (100g)
  • 3 tbsp of Lea & Perrins Worcestershire sauce

For the cabbage slaw:

  • ½ a red cabbage
  • 1 large carrot
  • 2 spring onions
  • 1 tbsp of dark soft brown sugar
  • 2 tbsp of yoghurt
  • 1 tbsp of cider vinegar
  • 1 tsp of Dijon mustard
  • 2 tbsp of Lea & Perrins Worcestershire sauce


  1. Preheat an oven to 160ºC.
  2. Add the honey, sugar, smoked paprika and cayenne pepper to a small saucepan and heat until everything is dissolved together.
  3. Pour in 100ml of water, the vinegar, tomato ketchup and Worcestershire sauce and heat to a simmer.
  4. Season the ribs with salt and pepper and place them into a deep roasting tray.
  5. Pour the marinade over the ribs and splash a cup of water into the base of the tray. Cover with foil.
  6. Place the ribs in the oven and cook for 1 ½ hours.
  7. Remove the foil, spoon the sauce in the tray over the ribs and add another 100ml of water if the marinade is too sticky.
  8. Increase the oven temperature to 180ºC and cook the ribs for another 20 minutes.
  9. Cut the cabbage into quarters length ways and slice finely before placing in a bowl.
  10. Peel the carrots and dice along with the spring onions.
  11. Throw all the coleslaw ingredients in with the cabbage and toss together.
  12. Serve the ribs with the coleslaw for an amazing meal!

Recipe courtesy of Heinz.

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