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Sticky Rhubarb Pork Ribs with Apple Slaw

Sticky Rhubarb Pork Ribs with Apple Slaw

Sticky Rhubarb Pork Ribs with Apple Slaw

Sticky Rhubarb Pork Ribs with Apple Slaw. Take your sticky pork ribs to the next level with this delicious in-season rhubarb version.

Sticky Rhubarb Pork Ribs with Apple Slaw

Serves 4-6

2.5kg pork spare ribs

500g fresh or frozen rhubarb, sliced

¾ cup apple juice

2 tbsp cornflour mixed with 2 tbsp cold water

¼ cup liquid honey

1 tbsp apple cider vinegar

2 tbsp wholegrain mustard


Roasted Rhubarb

500g fresh rhubarb, sliced in half

2 tbsp caster sugar

2 tbsp olive oil


Apple Slaw

½ small red cabbage

¼ small green cabbage

2 red onions, thinly sliced

½ cup parsley, chopped

3 spring onions, thinly sliced

2 tsp wholegrain mustard

¼ cup apple cider vinegar

2 tbsp lemon juice

½ cup extra virgin olive oil

2 tsp brown sugar

2 green apples, cores removed



  1. Preheat oven to 150˚C. Line a roasting dish with baking paper. Cut ribs into single bone slices. Arrange in roasting dish in a single layer. Add 2 cups of water and season with salt and black pepper. Cover with a layer of baking paper and a layer of foil. Cook in oven for 2½ to 3 hours.
  2. While ribs are cooking, combine the rhubarb and ¾ cup of the apple juice in  a saucepan. Bring to a boil then reduce heat. Cover and simmer for 15 minutes or  until rhubarb is very tender. Strain mix through a sieve, pressing out all the juice. Discard pulp. Pour juice back into the saucepan and whisk  in the cornflour slurry. Cook and stir until thickened and bubbly. Add mustard, honey and apple cider vinegar and heat through.
  3. Remove ribs from oven. Pour off any excess juices. Pour the rhubarb glaze over the ribs.
  4. Increase oven temperature to 180˚C. Return ribs to the oven uncovered for another 20-30 minutes or until golden brown and caramelised, basting with glaze. Turn ribs to help brown evenly.
  5. For the roasted rhubarb, place rhubarb slices in a  bowl. Sprinkle with sugar  and drizzle with olive oil; gently mix to coat. Place in a single layer on a tray, to cook during the final 15-20 minutes. Cook until softened and caramelised.
  6. To make the slaw, finely shred cabbages and place in a salad bowl with red onions, parsley and spring onions.
  7. Combine mustard, vinegar, lemon juice, olive oil, sugar and season to taste with salt and black pepper. Just before serving, thinly slice the apple and toss with slaw along with mustard dressing.
  8. Serve pork ribs hot with roasted rhubarb and a side of apple slaw.
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