Spicy Pork Ribs With Tangy Slaw Recipes

TENDER 'N' TANGY RIBS

Steps:

• Combine the first 9 ingredients in a 3-qt. slow cooker. Cut ribs into serving-sized pieces; brown in a skillet in oil. Transfer to slow cooker. Cover and cook on low for 4-6 hours or until tender.

SPICY PORK RIBS

Steps:

• Preheat the oven to 350 degrees F (180 degrees C/gas 4). Pound the garlic cloves with the spices to make the spicy marinade, then add the olive oil. Cover all the pork with the marinade, then place in a roasting tray, cover with foil, and cook for 20 minutes.
• Mix the orange and lime juice and zest with the honey. Remove the pork from the oven take off the foil and brush the meat with the honey mix. Continue to cook at 375 degrees F (190 degrees C/gas 5) for about 25 minutes, basting occasionally.

TANGY PORK SANDWICHES WITH SPICY SLAW

Steps:

• Place onions in the bottom of a 5-quart slow cooker. Season pork butt with salt and pepper. Place in slow cooker on top of onions, fat side up.
• In a medium bowl, stir together barbeque sauce, mustard, tomato paste, chicken broth and lime juice. Pour over pork. Cover and cook on LOW setting for 6 to 8 hours.
• Remove pork and let rest for 5 to 10 minutes.
• In a large bowl whisk together sour cream, mayonnaise, lime juice, and hot sauce. Add coleslaw blend and toss to coat. Season with salt and pepper. Place in refrigerator for 1 hour before serving. Serve on top of pork sandwich.
• Slice pork and serve on buns with spicy coleslaw.

BLACK-AND-TAN PORK WITH SPICY ALE SLAW

Steps:

• Prepare the pork: Combine the ale, five-spice powder, cayenne and salt and black pepper to taste in a large resealable plastic bag. Reserve 1/4 cup marinade for the slaw. Add the pork to the bag and mix well. Refrigerate 2 to 6 hours.
• Make the glaze: Heat the olive oil in a saucepan over medium heat. Add the onion and garlic and cook until golden, about 2 minutes. Add 1 tablespoon each stout and brown sugar and cook 4 minutes. Add all but 2 tablespoons of the remaining stout, the honey, the remaining 3/4 cup plus 3 tablespoons brown sugar and the ginger. Bring to a boil over medium-high heat, stirring, then lower the heat to medium and simmer until reduced by half, 15 to 20 minutes. Whisk the remaining 2 tablespoons stout and the cornstarch in a bowl; slowly stir into the glaze and boil 2 minutes. Remove from the heat and let cool.
• Preheat the oven to 375 degrees F. Remove the pork from the marinade and transfer to a baking dish. Bake until a thermometer inserted into the center registers 160 degrees F, 35 to 45 minutes. Transfer to a cutting board and let rest 5 minutes.
• Meanwhile, make the slaw: Whisk the soy sauce, honey, garlic and ginger in a large bowl. Whisk in the reserved 1/4 cup marinade. Add the cabbage, bell peppers, carrots and onion and toss. Refrigerate until ready to serve, at least 30 minutes.
• Slice the pork and serve with the slaw. Drizzle both the pork and slaw with the glaze.

STICKY TAMARIND RIBS WITH SWEET AND SPICY KALE MANGO SLAW

Steps:

• For the ribs and rub: Tear two sheets of aluminum foil (large enough to fully wrap each rack of ribs) and place each on a rimmed baking sheet. Place a rack of ribs on top of each. Mix together the dark brown sugar, chili powder, curry powder, salt, garlic powder, onion powder, black pepper and cayenne in a bowl. Reserve 1 tablespoon rub mixture. Evenly divide the remaining rub between the two racks of ribs and cover all surfaces of the fronts, backs and sides of each. Wrap tightly in the aluminum foil. Refrigerate for at least 4 hours and up to overnight.
• Preheat the oven to 500 degrees F.
• Bake the ribs 20 to 30 minutes. Reduce the heat to 250 degrees F. Continue to cook until the meat is tender, about 1 1/2 hours.
• For the sauce: In a medium saucepan over medium heat, heat the olive oil. Add the onion and saute until translucent, about 5 minutes. Stir in the ginger and the reserved spice rub and saute an additional minute to allow the spices to bloom. Add the ketchup, chicken broth, dark brown sugar, tamarind paste, Worcestershire sauce and garlic powder, and stir to combine. Reduce heat to a simmer and cook until slightly thickened, about 10 minutes.
• Remove the ribs from the oven and preheat the broiler to high.
• Remove the ribs from the foil and place them on the baking sheets. Spoon 3 tablespoons of the liquid that has gathered in the foil into the sauce and stir to combine. Brush the ribs generously with a few tablespoons of the sauce. Place under the broiler, rotating the baking sheet if necessary, until the sauce begins to brown and thicken, 3 to 4 minutes. Repeat with the remaining ribs. Transfer the ribs to a cutting board and brush with the sauce once again. Serve the ribs with additional sauce and the Slaw.
• For the dressing: In a small bowl, whisk together the lime juice, oil, vinegar, granulated sugar, ginger, salt, garlic and black pepper until emulsified.
• For the slaw: In a large salad bowl, combine the kale, cabbage, mango, bell pepper, scallions, chile, peanuts, cilantro and mint.
• Add the dressing to the slaw and toss to combine.

TANGY COLESLAW FOR PULLED PORK

Steps:

• Combine cabbage and red onion in a large bowl.
• Stir sugar, vinegar, vegetable oil, salt, dry mustard, and celery seed together in a saucepan. Bring to a boil; remove from heat.
• Pour sugar and vinegar mixture over the cabbage and red onion. Toss mixture. Let cool, about 10 minutes. Refrigerate for at least 1 hour.

SPICY PORK RIBS

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat the oil over a high heat in a large flameproof roasting tin. Season the pork, then fry until browned in places - don't worry about the ribs getting evenly browned, you are just looking for a little colour as it will add lots of flavour to the dish.
• Add all the remaining ingredients, except the lime zest and chilli, to the tin, stir, then arrange the ribs so they are in a single layer. Once the liquid has started to boil, transfer to the oven and roast for 1 hr, turning the ribs halfway.
• Take the tin out of the oven and carefully put back on the hob over a medium heat. The liquid will have reduced considerably. Keep turning the ribs over to coat in the sauce - they are ready once they are all covered and glossy, around 10 mins. Scatter over the lime zest and chilli flakes and serve with lime wedges and plenty of kitchen paper.