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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


Time: 2hr 30 minutes
Difficulty: Easy

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.

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.

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.

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