The sweet smell of charring aroma makes the anticipation of sticky ribs almost unbearable. Serve with punchy coleslaw and a hearty jacket potato.
Mix the sugar, spices, chilli and salt together in a bowl until well combined. Rub the mixture over the ribs thoroughly. Cover with clingfilm and chill in the fridge for 6 hours, or overnight.
Preheat the oven to 180C/350F/Gas4.
Brush a griddle pan with vegetable oil and place on a high heat. Add the ribs to the pan and cook 2-3 minutes on each side, or until the ribs begin to caramelise.
Remove the ribs from the griddle pan and place in a baking dish. Cover with aluminium foil and cook in the oven for 40-45 minutes, or until the ribs are cooked through and tender.
For the spicy coleslaw, mix the mustard, sweet chilli sauce, lime juice and red chilli together in a bowl until well combined. Beat in the mayonnaise, and fold in the shredded vegetables. Season to taste with salt and black pepper.
Serve the ribs with the coleslaw and a jacket potato.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.