Pulled Cider Ribs with Cheddar Slaw


  • 2 x Rack Back Pork Ribs(about 1.5kg)
  • 1 Onion,peeled and finely diced
  • 10 Cloves Garlic, peeled and chopped
  • 2 Stalks Celery,finely diced
  • 2 Teaspoons of Paprika
  • Pinch Ground Cinnamon
  • 3cm Piece Fresh Ginger, peeled and finely chopped
  • 50g Dark Muscovado Sugar
  • 750ml Thatchers Vintage Cider
  • Few Drops Worcestershire Sauce
  • Sea Salt and Freshly Ground Black Pepper
  • 300g Red Cabbage, finely sliced
  • 2 Medium Carrot, peeled and finely sliced
  • 1 Red Apple, finely sliced
  • 1 Medium Red Onion, finely sliced
  • 2 Sticks Celery, finely sliced
  • 75g Wyke Farms Vintage Cheddar, coarsely grated
  • For The Dressing:
  • 1 Tblspn Dijon Mustard
  • 150ml Extra Virgin Olive Oil
  • 2 Tblspn Cider Vinegar
  • 1 Tblspn Brown Sugar


  1. Place the rib racks, meat side down, onto a large roasting tin. Sprinkle and pour over all the marinade ingredients. Cover with cling film and refrigerate for a few hours or overnight.
  2. 2. Preheat oven to 150C/Gas 2.Wrap the roasting dish with foil and roast the ribs for 2 hours until the meat is really soft and starting to pull apart easily. Now you can place the meat onto a BBQ either straightaway or later.
  3. To make the slaw-place all of the vegetables and cheddar into a large bowl. Mix together the ingredients for the dressing in a cup and season with salt and pepper. Pour over the slaw and mix together well.


Forks A Knife and a Spoon