BBQ Ribs with Coleslaw 0
Fancy trying something different to the usual burgers and sausages on your BBQ?
Well, to help make your summer barbies a real treat, Lomas Foods will be publishing some of our favourite barbecue recipes on this website over the coming months, as well as ideas for salads, salsas, dips and accompaniments…
BBQ Ribs with Coleslaw
Combine our finger lickin’ Chinese Pork Ribs with a delicious home-made coleslaw and corn on the cob for a real treat the whole family will enjoy.
For the Coleslaw…
- 450 g head white cabbage, hard stem and coarse outer leaves removed, finely sliced
- 1 large carrot, peeled and grated
- 2 red apples, quartered, removed, finely sliced
- 1/2 lemon, juice only
- 1/2 small onion, finely sliced
- 300 ml mayonnaise
Leave the sliced cabbage in a bowl of cold water for 30 minutes to crisp up. Drain and transfer to a large mixing bowl and add the onion, carrot and apple. Mix well stir in the mayonnaise. Leave in the fridge while you go and light the BBQ.
For the corn…
Cook four halved corn on the cobs until tender (or wrap in foil with a knob of butter and cook on the BBQ for around 20 minutes)
Cook the Ribs…
Add a couple of packs of our Chinese Pork Ribs to the BBQ, turning occasionally until cooked thoroughly and to your liking.
Just before serving…
Add the corns to the BBQ grill for 10 minutes, turning frequently for a wonderful char-grilled effect. Remove and brush with a little butter if required.
When the ribs are cooked and ready, place a few on each plate, spoon coleslaw next to the ribs and serve with the corn.