Howlin Wolf's Succulent BBQ pork ribs
A huge thank you to Dimi from Howlin’ Wolf for getting involved in our On the Pass dish competition and submitting this mouthwatering recipe for BBQ pork ribs with mac and cheese, rainbow slaw, and fries. We love seeing the creativity and passion coming from our customers' kitchens!
If you're a chef, cook, or kitchen creative with a signature dish you'd like to showcase, we’d love to hear from you. Get in touch to feature in our September/October edition and let your dish take centre stage.
Dimi's Dish
Succulent BBQ pork ribs slathered in smoky, tangy BBQ sauce, paired with creamy, golden mac and cheese, crisp and refreshing pickled rainbow slaw, and a side of perfectly seasoned French fries.
For the cheese sauce:
- 50g Butter
- 50g Plain Flour
- 100ml Milk
- 100g Red Cheddar Cheese
- Salt and white pepper to taste
Method:
In a pan, melt the butter. Add the flour and cook it out until a roux forms. Add the milk gradually, stirring continuously until fully incorporated. Add the Cheddar cheese and whisk until smooth.
For the pasta:
- 50g Macaroni
- Salt
Boil water and salt it generously. Once at a rolling boil, add the pasta and cook until al dente.
For the slaw:
- 1 Red cabbage
- 1 White cabbage
- 2 Red onions
- 3–4 Carrots
- 150ml White Wine Vinegar
- 150ml Lime Juice
- 300ml Water
- 100g Salt
- 100g Caster Sugar
Method:
Combine the vinegar, lime juice, water, salt, and sugar in a pot and bring to a boil, occasionally stirring to dissolve the salt and sugar.
Meanwhile, peel all the vegetables and slice as thinly as possible (use a grater for the carrots).
Once the pickling liquid comes to a boil, place the prepped vegetables in a suitable container and cover with the liquid. Leave to marinate for at least 2 hours, preferably overnight.
For the fries:
- 50g Country Range Shoestring Fries
Method:
Fry in a deep fryer until golden brown or cook in an oven following the instructions on the packet.
Season with salt to taste.
For the ribs:
For the marinade:
- 25g Salt
- 25g Black Pepper
- 25g Smoked Paprika
- 25g Cayenne
- 25g Caster Sugar
- 25g Onion Powder
- 25g Garlic Powder
- 50ml Neutral Oil
- 50ml Lime Juice
- 600g Pork Ribs
Method:
Combine all herbs and spices with the oil and lime juice to form a paste. Rub into the ribs and leave to marinate in a sealed container in the fridge for a minimum of 2 hours, preferably overnight.
For the glaze:
- 150ml Country Range BBQ Sauce
Cooking:
- Preheat oven to 165°C.
- Spread the ribs evenly on a tray and cover with foil.
- Cook for 60–75 minutes.
- Uncover and coat with BBQ sauce.
- Cook for a further 15–20 minutes.
