1.25 kg (2½ lb) pork ribs, rinsed and drained
1 onion, quartered
1 carrot, thickly sliced
2 bay leaves
2 tablespoons malt vinegar
1 teaspoon black peppercorns
½ teaspoon salt
1 litre boiling water
2 teaspoons English mustard
1 teaspoon ground allspice
2 tablespoons tomato purée
2 tablespoons brown sugar
125 ml (4 fl oz) maple syrup
2 carrots, grated
4 red cabbage, shredded
3 spring onions, sliced
100 g (32 oz) sweetcorn, thawed if frozen
2 tablespoons mayonnaise
2 tablespoons natural yogurt


1.Preheat the slow cooker if necessary. Put the pork ribs, onion, carrot, bay leaves, vinegar, peppercorns, salt and measurement boiling water into the slow cooker pot, cover with the lid and cook on the ribs are tender. high for 5-7 hours or until the ribs are tender.
2.Lift the ribs out of the slow cooker using a slotted spoon and transfer to a foil-lined grill pan.
3.Mix together the ingredients for the glaze with 150 ml (44 pint) hot stock from the slow cooker pot.
4.Spoon over the ribs, then cook under a preheated hot grill for 10-15 minutes, turning once or twice, until browned and sticky.
5.Meanwhile, mix the ingredients for the coleslaw together and spoon into 4 small bowls.
6.Place these on serving plates, then pile the ribs on to the plates to serve.
7.FOR CHINESE RIBS, cook the pork ribs in the slow cooker as above.
8.Drain and transfer to a foil-lined grill pan, then glaze with a mixture of 2 tablespoons cach tomato purée and soy sauce, 4 tablespoons hoisin sauce, 2 tablespoons light muscovado sugar, the juice of 1 orange and 150 ml (4 pint) stock from the slow cooker pot.
9.Grill for 10-15 minutes as above. 17:54

Leave a Reply

Your email address will not be published.