["Barbecue Ribs With Celeriac Slaw | Recipes

Ingredients
Method

Ingredients

RIbs
- 2 Kg Pork ribs
- 2 Red chilli
- 1 Onion
- 1 Garlic clove
- 75 ml White wine vinegar
- 250 ml Innocent apple juice
- 125 ml Tomato ketchup
- 150 g Light muscovado sugar
- 2 Tbs Worcester sauce
- 2 Celery Stalks
- 2 tsp Smoked paprika
- 50 ml bourbon whiskey
Slaw
- 3 Egg yolks
- 1 Tbs Dijon mustard
- 2 Tbs Cider vinegar
- 300 ml Rapeseed oil
- 1 celeriac
- 2 Tbs Fresh parsley

Method

1

For the ribs, place the rib racks into a large, wide, heavy-based saucepan with the celery, onion, chillies, garlic and apple juice. Pour over just enough water to cover the pan contents. Bring the mixture to the boil, then reduce the heat until the mixture is just simmering. Simmer very gently for 1-1½ hours, or until the meat is tender. From time to time, skim off any scum that rises to the surface during cooking.

2

Meanwhile, for the barbecue sauce, heat the ketchup and muscovado sugar in a frying pan over a medium heat for 2-3 minutes, or until the sugar has dissolved into the ketchup.

3

Add the Worcestershire sauce, smoked paprikas and vinegar and bring the mixture to the boil. Reduce the heat until the mixture is simmering and cook for 4-5 minutes, or until thickened. Stir in the bourbon, then remove from the heat and set aside. Refrigerate when cool.

4

For the slaw, whisk together the egg yolks, mustard and vinegar in a large bowl until well combined. Gradually add the oil in a very thin stream, whisking continuously, until the mixture has thickened to a light mayonnaise and all of the oil has been fully incorporated into it.

5

Drain the celeriac thoroughly and remove any excess moisture using kitchen paper. Stir the celeriac and parsley into the mayonnaise and season, to taste, with salt and freshly ground black pepper. Chill in the fridge until needed.

6

When the ribs are poached, preheat the oven to 240C/220C Fan/Gas 9, or as hot as it will go.

7

Remove the ribs from the poaching liquor using a slotted spoon and transfer to a large roasting tray. Brush the ribs all over with the barbecue sauce, then roast in the oven for 10-15 minutes, turning every five minutes, until the ribs are sticky and charred around the edges.

8

To serve, pile the ribs on a serving platter and serve the celeriac slaw and the remaining barbecue sauce alongside.

Comments & Ratings

More Innocent recipes

	2 Kg	Pork Ribs
	2	Red Chilli
	3	Egg Yolks
	1 Tbs	Dijon Mustard
	2 Tbs	Cider Vinegar
	300 ml	Rapeseed Oil
	1	Celeriac
	1	Onion
	1	Garlic Clove
	75 ml	White Wine Vinegar
	250 ml	Innocent Apple Juice
	125 ml	Tomato Ketchup
	150 g	Light Muscovado Sugar
	2 Tbs	Worcester Sauce
	2	Celery Stalks
	2 tsp	Smoked Paprika
	50 ml	Bourbon Whiskey
	2 Tbs	Fresh Parsley

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Barbecue ribs with celeriac slaw

Ingredients

RIbs

Slaw

Method

1

2

3

4

5

6

7

8

Comments & Ratings