Ingredients
Scale
For the Ribs
- 3 kg pork ribs
- 1 leek, cut into strips
- 2 spring onions, cut into strips
- 1 thumb of ginger, peeled and sliced
- 1 tbsp minced garlic
- 1 can Guinness beer (500 ml / 2 cups)
- 2 dl (¾ cup) beef stock
- 2 tbsp light soy sauce
- 1 tbsp red wine vinegar
- 2 tsp Worcestershire sauce
- 6 tbsp honey
- Cooking oil (for frying)
- 5 bay leaves
- 1 tsp red chili flakes
- 1 tsp fennel seeds
- 1 tsp whole allspice
- 1 tsp black peppercorns
- Black pepper and salt (to taste)
For the Coleslaw
- 1 celery root, peeled and cut into strips
- 4 tbsp mayonnaise
- 1 tsp Dijon mustard
- 2 tsp sugar
- 1 dl (½ cup) heavy cream
- 1 tbsp olive oil
- Juice of half a lemon
- Chives and parsley, chopped
- Black pepper and salt (to taste)
Instructions
For the Ribs
- Remove the membrane from the ribs and cut them into pieces between the bones.
- Season both sides with salt and black pepper.
- Heat a frying pan over high heat, add cooking oil, and sear the ribs until golden brown on all sides.
- Add the black peppercorns, chili flakes, fennel seeds, allspice, bay leaves, ginger, minced garlic, leek, and spring onions. Stir briefly.
- Drizzle in honey and pour in Guinness. Add soy sauce, red wine vinegar, Worcestershire sauce, and beef stock.
- Transfer to the oven and bake at 200°C (400°F) for 45 minutes. Turn the ribs and bake for another 45 minutes.
- Return the pan to the stovetop and simmer the ribs until the glaze is sticky.
For the Coleslaw
- In a bowl, mix mayonnaise, Dijon mustard, sugar, heavy cream, olive oil, and lemon juice. Season with salt and black pepper to taste.
- Add the celery root, chives, and parsley, and toss until well combined.
- Serve the sticky ribs with the refreshing coleslaw and enjoy!
- Prep Time: 30 minutes
- Cook Time: 2 hours