What can I say…I think most of the people on this planet love at least one of these meals. If I should pick one, probably I would go for coleslaw, but of course, they are going very well together too.
The sticky, spicy ribs, that are slightly sweet, glazed with a barbecue sauce, are a great option when you have time to slowly enjoy your dinner during a weekend evening. And the coleslaw is so refreshing, crispy, full of vitamins, colors and flavors.
It took me a while to find the perfect balance for the barbecue sauce and the coleslaw dressing, but it was worth it. It’s a well-balanced dish, a traditional combination of ingredients, that people would order in a restaurant. But I think it’s much better to learn how to prepare our restaurant favorites at home. Honestly, it’s not a light dish, so after this dinner probably most of you will lie on their sofa or bed asking for some fresh air and water. But sometimes we can cheat a little bit and leave the healthy lifestyle for the weekdays and enjoy a colorful dinner on a weekend. And by the way, you can leave the potatoes out of this meal. In this case meat and veggies without any carbs sounds healthy to me!
- 1 kg pork ribs
- 0,5 kg beef ribs
- salt and pepper
I use two types of meat – pork and beef, only because I wanted to compare them. As per my taste pork is better, the flavor of the beef is a bit too strong for this dish. But of course, you can go ahead with your favorite and use this glaze for any other kind of meat.
For the barbecue glaze:
- 1 onion chopped
- 2 garlic gloves
- 2 tbsp olive oil
- 3-4 tbsp of brown sugar
- 500 gr tomato pulp
- 3-4 tbsp of soy sauce
- 1-2 tbsp of Worcester sauce
- salt and pepper
- 1 teaspoon of sweet paprika powder
- 1/4 teaspoon of cayenne pepper
- 2-3 tbsp apple cider vinegar
- 6-8 tbsp ketchup
- 2-3 tbsp tomato puree
- Chop the onions and crush the garlic.
- Pre-heat your frying pan at a medium heat, add the olive oil and the onion. Fry for about 5 minutes, then add the garlic, fry for 1 more minute.
- Add all the herbs and spices, then add the sugar and cook until the sugar has melted. Add the vinegar and let it evaporate.
- Add the tomato puree, then the tomato pulp, the ketchup, soy and Worcester sauce and stir it all together. Boil it and put it to a low heat and simmer for about 20-30 minutes to thicken up the sauce.
- Season both sides of the ribs with salt and pepper and cover with the glaze. Let it chill for 2 up to 6 hours.
- Then take it out of the fridge and place the meat-side up into a large roasting plate which was previously covered with a foil (foil should cover the tray and long enough to cover the meat in order to enclose it).
- Pre -heat the oven to 130C fan and put the ribs into the oven for 2,5 hours.
- Then uncover the meat by removing the top side of the foil and increase the heat until 160C fan and cook for 20 more minutes.
- 1 small head of green cabbage or ½ head of a big cabbage
- 1-2 carrots
- 1 tbsp salt
- minced flat leaf parsley leaves
- 5 tbsp of mayonnaise
- 1-2 tbsp white wine or apple cider vinegar
- 1 tbsp brown sugar
- 1/2 teaspoon salt
- 1-2 tbsp sour cream
- 50 ml of cream
- Chop the cabbage and the parsley leaves, great the carrots, put the salt and the freshly grounded pepper and mix well. Leave for about 10-15 minutes.
- Prepare the dressing – mix all the ingredients with a whisk and put on the top of the chopped cabbage.