Spareribs with coleslaw

Name: Spareribs with coleslaw
Cook time: 1 h
Total time: 1 h
Yield: 5
Ingredients: 1 Garlic clove; 1 Chili; 2 TABLESPOONS medium hot mustard; 4 TABLESPOONS Honey; 4 TABLESPOONS Ketchup; 6-7 TABLESPOONS Vinegar; 2 kg Spareribs; 1 (approx. 1 kg) Head white cabbage; 200 g Carrots; 2 stem(s) flat leaf parsley; 50 g Raisins; 200 g clotted cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TEASPOONS Sugar; 7-10 Tbsp pickled peppers and parsley

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 5

1 Garlic clove
1 Chili
2 TABLESPOONS medium hot mustard
4 TABLESPOONS Honey
4 TABLESPOONS Ketchup
6-7 TABLESPOONS Vinegar
2 kg Spareribs
1 (approx. 1 kg) Head white cabbage
200 g Carrots
2 stem(s) flat leaf parsley
50 g Raisins
200 g clotted cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TEASPOONS Sugar
7-10 Tbsp pickled peppers and parsley

Directions

1
Peel the garlic and press it through a garlic press. Carve the chilli lengthwise, remove seeds and chop finely. Mix with mustard, honey, ketchup and 2 tablespoons of vinegar. Wash the spare ribs, dab dry and spread with the prepared paste.
2
Leave to stand for about 30 minutes. In the meantime quarter the cabbage and cut out the stalk. Cut cabbage into fine strips, wash and drain carefully. Peel, wash and roughly grate the carrots. Wash parsley, cut leaves into strips.
3
Mix the prepared ingredients, raisins and sour cream. Season to taste with 4 tablespoons of vinegar, salt, pepper and sugar. Cover and leave to stand for approx. 30 minutes and season again. In the meantime, place spare ribs on a baking tray, salt them a bit and cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes.
4
Serve spare ribs and salad garnished with pickled peppers and parsley.