Sticky Coffee Pork Ribs with Cabbage & Corn Salsa
This is a dish to get stuck into. Great for a casual event with friends and family - put out a big platter and watch them disappear!
Prep time: 15 mins
Cooking time: 3 hrs
Serves 4
Ingredients
- 2 Pork Short Rib Racks
- 1 Cup Long Black Coffee – We used Woodfire Double Shot
- ¼ Red Cabbage finely shredded
- 2 Corn Cobs, kernels removed
- 1 Jalapeño Chilli finely sliced
- 600ml Beerenberg Sticky Rib Sauce
- 1 Lime juiced
Pantry
- ¼ Cup Sugar
- ¼ Cup Red Wine Vinegar
METHOD
- Preheat oven to 160°C.
Finely shred the red cabbage. Remove the kernels off the corn and finely slice the jalapeño. Set aside. - Remove the thin membrane from the back of the ribs by peeling back from the corners. Combine the rib marinade and coffee in a mixing bowl, then rub and brush over all sides of the ribs.
- Place the ribs on a baking tray lined with baking paper, cover with another sheet of baking paper and wrap with foil. Place in the oven and cook for 2½ hrs.
- In a small pot, combine the sugar and vinegar and bring to the boil for 1 minute then turn off the heat. Add the cabbage to the pot and toss well for 1 minute until softened, add the lime juice and place in the fridge to cool.
- Take the ribs out of the oven, remove the paper and foil and brush the ribs with the tray juices. Put them back in the oven and cook uncovered for another 20 to 30 minutes, or until sticky and caramelised.
- Meanwhile, to assemble the pickled cabbage and corn salsa, mix the corn, pickled cabbage and jalapenos in a medium bowl then season with a pinch of salt and pepper.
- Serve Sticky coffee pork short ribs with the cabbage and corn salsa.
NOTE
Serve ribs warm with pickled cabbage and corn salsa on the side. Don’t be afraid to dig in with your fingers – ribs are the epitome of finger food.
