Sticky Beer Ribs with Cheesy Smashed Potato & Slaw

Sticky Beer Ribs with Cheesy Smashed Potato & Slaw

Sticky Beer Ribs with Cheesy Smashed Potato & Slaw. A winning combo.

Sticky Beer Ribs with Cheesy Smashed Potato & Slaw

Serves 4

  • 5 spice-rubbed pork ribs
  • 375ml dark ale
  • 1 cup smoky barbecue sauce
  • ¼ cup honey
  • ½ cup apple cider vinegar
  • 2 tbsp grated ginger
  • 1 tbsp sesame oil
  • Cabbage slaw, to serve
  • Cheesy Smashed Potato
  • 1kg new potatoes
  • ¼ cup extra virgin olive oil
  • ½ cup grated parmesan cheese
  • 1 tbsp chopped parsley

Preheat oven to 180˚C. Place ribs in 2 large roasting pans, in a single layer. Combine ale, barbecue sauce, honey, vinegar, ginger and sesame oil. Pour evenly over ribs. Wrap pans with a double layer of foil and cook for 50 to 60 minutes or until pork is tender. Remove foil and cook for a further 40 minutes, or until ribs become glazed, tossing halfway to coat in marinade.

Meanwhile, to make cheesy smashed potato, place potatoes in a pot of cold water and bring to the boil. Cook for 20 minutes or until tender. Drain, then place on a baking tray lined with baking paper. Using a potato masher, gently squash potato to break open. Drizzle with olive oil and season with salt and pepper. Place in oven and roast for 25 minutes or until golden brown and crisp. Sprinkle with parmesan cheese and parsley, and cook for a further 10 to 15 minutes or until golden and crisp.

Serve 3 ribs with cheesy potato and slaw. Use 2 leftover ribs for pulled-pork potato skins.

Pair it with our Spice-rubbed Pork Ribs and Loaded Potato Skins for the ultimate Father’s Day menu.


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