TANGY PULLED PORK RIBS, COLESLAW AND ONION RINGS

Cooking time: 3 hours and 15 minutes
Serves: 6-8
Serving suggestion: create a ‘slider’ using my all time favourite food – the bagel! Make toasted sandwiches with cheese using the leftovers.

Ingredient list

Tangy Pulled Pork Ribs
1.5 kg pork ribs, cut into big chunks
100ml olive oil
4 spring onions, very finely sliced
1 small carrot, very finely diced
1 small celery stalk including leaves, very finely diced
2 cloves garlic, finely diced
1 fresh chili, finely diced (optional)
220g canned pineapple in syrup
30ml malt vinegar (or other dark coloured vinegar)
30ml worcestershire sauce
700g tomato passata
3 bay leaves
1 large cinnamon stick
Pinch of sea salt
Handful of chopped parsley

Coleslaw
1 small red cabbage, finely sliced
1 green apple, peeled and grated
1 carrot, peeled and grated
1 small celery stalk, finely sliced on an angle
200g whole egg mayonnaise
The juice of 1 lime
Pinch of sea salt

Onion rings
2 large onions, thickly sliced (1cm) and layers separated into rings
200g plain flour
200ml soda water
1L vegetable oil
Sea salt flakes

Method

1. Place the olive oil into a large pot and add the pork ribs. Brown at a high heat for 5 minutes. Remove the ribs and set aside.
2. Add the spring onions, carrot, celery, garlic and chili to the oil used for browning the meat. Sauté until soft and the onion is transparent.
3. Finely chop the pineapple and add, along with all the syrup from the can, to the vegetables.
4. Add the vinegar, worcestershire, passata, bay leaves and cinnamon.
5. Add a pinch of salt to taste and mix all the ingredients well.
6. Return the ribs to the pot and add enough water to cover the pork. Cover the pot with a lid and braise on a low heat for 2 hours.
7. Combine the cabbage, apple, carrot and celery into a bowl. Combine the mayonnaise and lime juice in a separate bowl and then add to the coleslaw vegetables. Mix thoroughly and add salt to taste.
8. Fill a pot with the vegetable oil and heat. Test the temperature of the oil by placing a wooden spoon or skewer into the oil and watch for a steady stream of bubbles to appear around the wooden object. The bubbles should not be forming too vigorously.
9. Combine the flour and soda water into a bowl and whisk until you have a thick batter. Add more flour or soda if needed.
10. Dip the separated onion rings into the batter so it coats them well and shake off any excess.
11. Carefully drop 5-7 onion rings into the preheated oil. Remove them with a slotted utensil once golden and place on paper towel to drain.
12. When the ribs are seriously tender and falling off the bone, remove them from the sauce and turn the heat up to reduce and thicken the sauce for a further 45 minutes. Skim the fat from the top if you’re feeling healthy. Shred the pork off the bones and set aside.
13. When the sauce has thickened considerably, return the ribs and allow the sauce to coat the meat and preheat your oven to 200° using the grill setting.
14. Transfer into a wide and shallow baking dish for final caramelisation, it will take approximately 15 minutes.
15. Garnish with freshly chopped parsley.

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