Honey-Glazed Ribs with Roast Potatoes, Coleslaw, and BBQ Sauce

By Culiora

Tender, slow-baked baby back ribs coated in a sticky honey and barbecue glaze, paired with crispy roast potatoes and creamy coleslaw. The low and slow oven braise keeps the meat succulent before finishing with a high-heat caramelisation.

• Servings: 4
• Prep time: 25 min
• Cook time: 120 min
• Total time: 145 min

Ingredients

• 1.5 kg baby back pork ribs, membrane removed
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp fine sea salt
• 1/2 tsp black pepper
• 1/2 tsp ground cumin
• 150 ml barbecue sauce
• 3 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 kg waxy or semi-firm potatoes (such as Yukon Gold or Charlotte), cut into wedges
• 2 tbsp olive oil
• 1/2 tsp dried rosemary
• 1/2 tsp fine sea salt
• 1/4 tsp black pepper
• 400 g white cabbage, finely shredded
• 1 pcs medium carrot, peeled and coarsely grated
• 100 g mayonnaise
• 50 g sour cream or crème fraîche
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat the oven to 150°C (fan 130°C). Line a large baking sheet with a double layer of aluminium foil, leaving enough overhang to completely seal the ribs into a packet.
2. In a small bowl, combine smoked paprika, garlic powder, onion powder, salt, black pepper, and cumin. Rub the spice mixture evenly over both sides of the pork ribs. Wrap the foil tightly over the ribs to seal in moisture and place on the baking tray.
3. Bake the wrapped ribs in the oven for 1 hour and 45 minutes, until tender when pierced with a knife.
4. Meanwhile, prepare the coleslaw: In a large bowl, whisk together mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper. Add shredded cabbage and grated carrot. Toss thoroughly to combine, cover, and chill in the refrigerator until serving.
5. Prepare the glaze: In a small bowl, whisk together the barbecue sauce, honey, apple cider vinegar, and Dijon mustard until smooth. Set aside.
6. Prepare the potatoes: Toss potato wedges with olive oil, dried rosemary, salt, and black pepper. Spread them in an even, single layer on a separate baking sheet.
7. When the ribs have baked for 1 hour and 45 minutes, remove them from the oven and increase the oven temperature to 210°C (fan 190°C). Carefully open the foil parcel (watch for escaping steam). Transfer the roasted potato sheet into the oven and roast for 30–35 minutes, turning halfway through, until golden and crisp.
8. Generously brush the tops and sides of the ribs with half of the honey BBQ glaze. Place the unwrapped ribs back into the oven alongside the potatoes for 10 minutes. Brush with another layer of glaze and bake for an additional 5–7 minutes until bubbly, sticky, and slightly charred at the edges.
9. Let the ribs rest for 5–10 minutes on a cutting board, then slice between the bones into individual ribs. Serve hot alongside the crisp roasted potatoes, coleslaw, and remaining glaze or BBQ sauce for dipping.