BBQ Pork Ribs & Slaw

• Baby Back Ribs(1.2 kg)
• Ketchup(6 tbsp)
• Brown sugar(2 tbsp)
• Apple Cider Vinegar(3 tbsp)
• Worcestershire sauce(1 tbsp)
• Mustard(1 tbsp)
• Smoked paprika(2 tsp)
• Garlic powder(1 tsp)
• Onion powder(1 tsp)
• Black pepper(1 tsp)
• Salt(2 tsp)
• Olive oil(1 tbsp)
• Cabbage(500 g)
• Carrot(2)
• Mayonnaise(4 tbsp)
• Honey(1 tbsp)
• Flat Leaf Parsley(10 g)optional

Method

1. 1

   Preheat the oven to 160°C. Pat the {Pork Ribs} dry and rub all over with {olive oil} and half the {salt}.

   ~8 min

2. 2

   In a bowl, mix {Ketchup}, {Brown sugar}, {Apple Cider Vinegar}, {Worcestershire sauce}, {Mustard}, {Smoked paprika}, {Garlic powder}, {Onion powder}, the remaining {salt}, and {Black pepper} into a smooth barbecue sauce.

   ~5 min

3. 3

   Place the {Pork Ribs} on a lined baking tray, brush with half the barbecue sauce, cover tightly with foil, and bake until tender for 60 minutes.

   ~60 min

4. 4

   While the ribs bake, finely shred the {Cabbage}, grate the {Carrot}, and toss with {Mayonnaise}, {Apple Cider Vinegar}, and {Honey} to make a crisp slaw. Chill until serving.

   ~5 min

5. 5

   Uncover the ribs, brush with the remaining barbecue sauce, and return to the oven for 12 minutes until glossy and sticky at the edges.

   ~12 min

6. 6

   Slice between the bones and serve the ribs with the slaw, scattered with {Fresh parsley} if using.

   ~0 min