Barbecue ribs with hot slaw and cowboy butter Jersey Royals

Succulent barbecue pork ribs, slow-cooked to perfection, are glazed with a smoky, tangy sauce and served alongside charred hot slaw and buttery Jersey Royal potatoes. Each bite delivers a mouthwatering blend of sweet, spicy, and savoury flavours, making this a feast to remember.

By Poppy O’Toole
From Saturday Kitchen

This dish is hearty and flavour-packed, but due to the rich barbecue sauce, pork ribs, and buttery potatoes, it falls into Nutri-score D. Enjoy it as an occasional treat, balancing with lighter meals elsewhere in your week.

Russell Hobbs Food Collection Electric Hand Blender, 2 Speeds and Pulse Technology, Detachable blending leg for easy cleaning, Stainless steel blades, 200W, 22241, White

£15.00 (available from £13.37)

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Morphy Richards 3.5L Sear & Stew Slow Cooker, Shatter Resistant Aluminium Pot, 3 Heat Settings, Hob Proof, Easy Clean, 163W, Black, 460012

£24.99 (available from £21.26)

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Ingredients

For the barbecue sauce

• Pinch cumin seeds
• Pinch coriander seeds
• Pinch celery salt
• Pinch mustard seeds
• Pinch whole black peppercorns
• Pinch smoked paprika
• 1 tsp olive oil
• ½ white onion, grated
• 1 garlic clove, grated
• 1cm fresh root ginger, grated
• 2 tbsp apple juice
• 1 tbsp cider vinegar
• 2 tbsp runny honey
• 2 tbsp American mustard
• 1 tbsp black treacle
• 2 tbsp apple sauce
• 4 tbsp tomato ketchup
• Pinch salt

For the ribs

• 2 racks pork ribs
• 100ml chicken stock
• 2 tsp smoked paprika
• 1 tbsp light brown sugar
• 1 tsp salt
• 1 tsp dried mixed herbs
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp chilli powder

For the cabbage and apple hot slaw

• 1 sweetheart cabbage, cut into quarters
• 2 Braeburn apples, cored and sliced
• 2 tbsp toasted pecans
• 2 tsp apple cider vinegar
• 2 tbsp extra virgin olive oil
• Salt and freshly ground black pepper

For the cowboy butter Jersey Royals

• 500g Jersey Royal potatoes
• ½ tsp dried cobanero chilli flakes
• 1½ tsp onion granules
• 1 tsp garlic granules
• 1 tsp smoked paprika
• 1 lemon, zest only
• 100g salted butter, softened
• Salt and freshly ground black pepper

Method

1. Make the barbecue sauce
   1. Toast cumin seeds, coriander seeds, celery salt, mustard seeds, and black peppercorns in a frying pan until fragrant (about 30 secs). Grind these with the smoked paprika using a spice grinder or pestle and mortar until they are a powder.
   2. Heat olive oil in a pan over a medium heat. Add onion, garlic, and the toasted spices. Cook gently for 10–15 minutes until golden.
   3. Deglaze the pan with apple juice and cider vinegar. Let it reduce, then add honey, mustard, treacle, apple sauce, ketchup, and salt. Simmer for 10–15 minutes.
   4. Blend the sauce with a hand blender and pass through a sieve for a smooth finish. Use to pour in with your ribs and then keep some back to glaze the ribs on the barbecue.
2. Prepare and cook the ribs
   1. Mix smoked paprika, brown sugar, salt, mixed herbs, garlic powder, onion powder, and chilli powder to make a spice rub.
   2. Massage the rub into the ribs on both sides. If needed, cut ribs to fit your slow cooker. Marinate at least 1 hour, preferably overnight.
   3. Place ribs in the slow cooker, pour over chicken stock and some barbecue sauce. Cook on low for 8 hours until the meat is tender.
   4. Lay ribs on a tray. Heat your barbecue. Grill ribs for 20 minutes, turning and basting often with reserved sauce, until sticky and crisp.
3. Make the hot slaw
   1. Drizzle cabbage and apple slices with olive oil and season with salt. Char on a hot barbecue until smoky and dark.
   2. Cool slightly, then chop cabbage, apple, and pecans. Toss in a bowl with apple cider vinegar, extra virgin olive oil, salt, and pepper. Smush with your hands to soften the apple into a light purée.
4. Prepare cowboy butter Jersey Royals
   1. Boil Jersey Royals in salted water for 15 minutes until tender. Drain.
   2. Mix chilli flakes, onion granules, garlic granules, smoked paprika, lemon zest, and softened butter in a bowl with salt and pepper.
   3. Halve potatoes and place in a kitchen foil parcel with the butter. Wrap well and cook on the side of the barbecue while finishing the ribs. Open the foil to let steam escape before serving. Season to taste.
5. To serve
   1. Slice the ribs and serve with hot slaw and cowboy butter Jersey Royals on the side.

Suggested Wine Pairing

Majestic: The Ned Pinot Noir

This lively New Zealand Pinot Noir bursts with red cherry and subtle spice, echoing the smoky, sweet notes of barbecue ribs. Its silky tannins and bright acidity cut through the richness, making it a great match for the dish.

Tesco: Tesco Finest Malbec

Tesco’s Finest Malbec offers ripe blackberry and plum flavours with a hint of pepper. The bold fruit and smooth finish balance the tangy barbecue sauce and the buttery potatoes, enhancing every mouthful.

Sainsbury’s: Taste the Difference Rioja Reserva

This Rioja Reserva from Sainsbury’s delivers layers of dark fruit, vanilla, and gentle oak. Its structure and depth work beautifully with the smoky ribs and spicy slaw, creating a harmonious barbecue feast.

What can you serve with this

1. Cornbread – Its sweetness and crumbly texture complement the smoky ribs.
2. Grilled corn on the cob – Adds a juicy, charred element that echoes the barbecue flavours.
3. Pickled red onions – Their sharpness cuts through the richness of the meat and potatoes.
4. Crunchy green salad – Brings freshness and balances the meal.
5. Coleslaw – A classic barbecue side that offers creamy crunch alongside the hot slaw.

FAQs for Barbecue ribs with hot slaw and cowboy butter Jersey Royals

• Can I use beef ribs instead of pork? Yes, beef ribs work well but may need a longer cooking time to become tender.
• What if I don’t have a slow cooker? You can cook the ribs in a low oven (about 140°C) covered tightly with foil for similar results.
• Is there a substitute for Jersey Royal potatoes? New potatoes or any waxy potato variety are good alternatives.
• Can I make the barbecue sauce in advance? Absolutely, the sauce keeps well in the fridge for up to a week.
• How spicy is the hot slaw? The slaw has a gentle warmth from the charred cabbage and chilli flakes, but you can adjust the heat to taste.
• Can I prepare the slaw ahead of time? Yes, but add the apple just before serving to keep it fresh.
• Is this recipe gluten-free? As written, it’s gluten-free, but check labels on sauces and stock to be sure.
• What can I use instead of pecans? Toasted walnuts or hazelnuts make great substitutes.
• How do I store leftover ribs? Cool quickly, refrigerate, and eat within 2 days. Reheat thoroughly before serving.

Nutri-score Health Check

This recipe has been automatically calculated as Nutri-score D, which means it is less healthy due to its higher content of pork ribs, salted butter, sugar, and sweet barbecue sauce. Enjoy it as an occasional indulgence rather than a weekly staple.

Positive Factors

• Includes cabbage and apples for fibre and vitamins
• Uses Jersey Royal potatoes for potassium and energy
• Contains pecans for healthy fats

Negative Factors

• High in animal fat and salted butter
• Contains sugar and honey in the sauce
• Processed ingredients like ketchup and treacle add sugars

This Nutri-score is a guide based on the ingredients and may vary depending on exact quantities and brands used.