Molasses pork ribs with radish and apple slaw

To serve cut the ribs into portions, garnish with oregano and serve with the slaw and onion rings.
recipe, pork
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Recipe from: 9 September 2015
Preparation time: 15 min
Cooking time: 40 min


  • 2
    racks pork ribs
  • sea salt and black pepper
  • 1/2
    tomato ketchup
  • 2
    freshly grated ginger
  • 2
    molasses (we used black strap)
  • 2
    crushed chillis
  • 1
    mustard powder
  • juice and zest of 1 lemon
  • 2
    cinnamon sticks
  • 1
    apple cider vinegar
  • 1/4
  • fresh oregano, to garnish
  • onion rings, to serve
  • 1/2
    radishes, sliced
  • 2
    red apples, thinly sliced
  • 1
    baby red cabbage, shredded
  • 2
    chopped green salad onions
  • 1/2
  • 1
  • juice of 1 lemon
  • black sesame seeds
Servings: Change Serving


Preheat oven to 200°C.

Place ribs in a shallow dish, season. Combine the rest of the ingredients (except the last two) in a medium pot.

Place the pot over a medium heat, bring to the boil, reduce heat and simmer for 5 minutes. Remove and allow to cool. Pour the sauce over the ribs, ensuring they are well coated, cover and refrigerate for 2 hours.

Place ribs and all the sauce on a roasting tray, roast for 30 minutes or until ribs are cooked. Remove and keep warm.

For the slaw:

Place the radish, apple, cabbage and onion in a bowl. In a separate bowl whisk together the yoghurt, mayonnaise and lemon juice. Season. Pour over the radish mixture and stir well to combine. Sprinkle over sesame seeds.

To serve:

Cut the ribs into portions, garnish with oregano and serve with the slaw and onion rings.

Text and image source: Fairlady

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