Oven-roasted pork ribs with bourbon BBQ sauce and red cabbage slaw is an easy meal that requires a little bit of time but not much work. The Mexican-inspired slaw brings brightness to the dish.
Unlike most store-bought BBQ sauces, this homemade version is low in sugar and just as tasty. You can make the sauce alcohol-free by omitting the bourbon.
The recipe calls for smoked salt but you can use regular salt if you don’t have any. The bourbon and the smoked paprika should contribute enough smokiness to the dish.
Finally, you can cook the ribs in a slow cooker if you have one. It should take 7-8 hours in total.
Oven-roasted pork ribs with bourbon BBQ sauce and red cabbage slaw
- 1.2 kg American-style pork ribs
- 2 tsp ghee or extra virgin olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, minced
- 1 cup passata
- 1 tbsp bourbon or whiskey
- 2 tsp maple syrup
- 2 tsp apple cider vinegar
- 1 tsp tamarind paste
- 1 tsp smoked paprika
- 1 tsp smoked salt
Red cabbage slaw
- 1/2 small or 1/4 medium red cabbage
- 1 corn cob
- 1 lime
- 2 tsp extra virgin olive oil
- salt and pepper
- small handful of coriander leaves
- Preheat oven to 140°C (120°C fan-forced).
- Heat ghee or olive oil in a pan at medium-low heat. Add onion and garlic, cook stirring often until onions are soft and translucent.
- Add passata and bourbon or whiskey. Cook for another couple of minutes, then remove from heat and blend with maple syrup, vinegar, tamarind paste, smoked paprika and smoked salt until smooth.
- Place ribs in a baking dish or tray. Coat with sauce and cover dish with foil.
- Roast ribs for 2-3 hours, until very tender.
- While the ribs cook, boil water in a pot and cook corn until tender, about 5 minutes. Let cool down a little and cut the kernels from the cob.
- Slice the cabbage using a mandolin or sharp knife.
- Mix cabbage, corn and coriander in a bowl. Season with lime juice, olive oil, salt and pepper.
- Serve ribs with coleslaw on the side.