BBQ Baby Back Ribs With Cider Sauce and Fennel Slaw
Dreaming of those summer months ahead? So are we! This superb dish from Harvey Ayliffe will help you escape those winter blues, transporting you into a supper worthy of a summer's BBQ.
This tantalising ribs recipe is suitable for any time of the year. Simply cook in the oven, complete with a sweet and sticky BBQ sauce and served with a fresh apple and fennel slaw in ranch dressing.
- 100 milliliters Cider Vinegar
- 50 grams Soft Brown Sugar
- 150 milliliters Apple Juice
- 1 tablespoon Smoked Paprika
- Remaining Marinade
- 1 tablespoon Dijon Mustard
- 100 milliliters Brown Sauce
- 100 milliliters Smokey BBQ sauce
- 0.5 Pork Cube (dissolved in 50ml of water)
- 2 Whole baby back ribs (Cut in half)
- 3 Braeburn or Granny Smiths apples (Peeled)
- 150 milliliters Apple Juice
- 150 milliliters Dark Soy Sauce
- 0.5 teaspoons Fennel Seeds
- 0.5 teaspoons Coriander Seeds
- Cracked Black Pepper
- 0.5 teaspoons Cumin Seeds
- 0.5 teaspoons Anchor chilli flakes
- 1 teaspoon Cumin Powder
- 1 teaspoon Paprika
- 0.5 teaspoons Smoked Paprika
- 0.5 teaspoons Garlic Powder
- 0.5 teaspoons Pork or Chicken Bouillon Cube
- 200 milliliters Greek yogurt
- 200 milliliters Mayonnaise
- 1 tablespoon Dijon Mustard
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Sumac
- Pinch of salt
- Splash of Apple Juice
- Chives (Chopped)
- 2 Apples
- 1 Bunch of Spring Onion (Chopped)
- 0.25 Red Cabbage (Sliced)
- 0.25 White Cabbage (Sliced)
- 1 Head of Fennel (Shaved)
- 3 Carrots (Shaved)
- 0.25 Bunch Parsley (chopped)
Boil sugar and vinegar together, ad apple juice then marinade, lower the heat and stir in the rest of the ingredients. Simmer for 30 minutes.
I usually re-blend for a silky smooth finish
Toast off the seeds in a hot pan, now add the rest of the spices to release the flavours.
In a blender add the rest of the ingredients and blend until smooth.
Massage in half of the marinade onto the ribs, leave overnight but can be left for up to 48 hours.
After left to marinade, wrap in paper and tin foil as in the video and bake in the oven at 130 for 3-4 hours.
Once soft and coming away from the bones easily, cover with half the barbeque sauce and put in the oven at 180 and leave open for another 30 minutes to get a nice glaze.
Mix all ingredients together and season with salt if needed.
Mix all ingredients with ranch dressing.
And there you have it! Plate up your slaw with your delicious BBQ ribs for a superb dish the whole family will love.
Make sure you browse our superb selection of pork, where you'll find a full range of pork ribs, including our baby back ribs which are perfect for this delicious recipe.