Sticky pork ribs with cucumber slaw, from the cookbook "Sam's Eats" by Sam way, sit on a plate. (David Loftus/Voracious via AP)
The idea behind these recipes is that they take very little time to prepare but are left to cook for an extended period. This is one of my favorite ways to cook, as it requires little effort to create a stunning meal. Making these pork ribs for a lot of people is a fail-safe way to impress.
A little trick is to crumble a stock cube into the marinade – this is a quick and easy way to add depth and rich, umami flavor.
Pork Ribs with Cucumber Slaw
Servings: 3 to 4 as a main, 4 to 6 as part of a spread
Ingredients
For the ribs:
3 tablespoons olive oil5 tablespoons red wine vinegar6 tablespoons honey2 tablespoons smoked paprika2 teaspoons garlic powder1 chicken or vegetable stock cube, crumbled2 pounds, 10 ounces individual pork ribs (each one 3 to 5 ½ ounces)
Mix the marinade ingredients together in a bowl, seasoning with sea salt and freshly ground black pepper. Pour the marinade over the ribs and leave to marinate in the fridge overnight, or at least a few hours. When ready to cook, preheat the oven to 325°F.Place the ribs in a baking dish or on a sheet pan, pour 1 cup of water into the base of the tray and tightly cover the tray with foil. Cook in the oven for 2 hours, until tender. Meanwhile, mix the slaw ingredients together in a bowl, season with sea salt, then cover and refrigerate until ready to serve. Remove the ribs from the oven and lay them in a new dish or pan (or clean the first one), pouring the juices into a small saucepan. Place the saucepan of juice over a high heat and reduce until thickened. Preheat the broiler to high, then brush the ribs with some of the reduced juices. Cook under the broiler for 4 to 5 minutes until slightly charred on top then remove them from the oven. Brush the ribs once more time with the reduced juices, then serve with the cucumber slaw.
