Spare ribs & coleslaw
Ingredients
Approx. 1 kg spare ribs
Marinade
3 tbsp Dansukker Dark Muscovado Sugar
3 tbsp Chinese soy sauce
3 tbsp vinegar
3 tbsp oil
3 tbsp water
3 tbsp apricot marmalade
1 tbsp Colman’s mustard powder
1 litre finely shredded white cabbage
1 dl mayonnaise
1 tbsp Dansukker Light Syrup
2 tbsp freshly squeezed lemon juice
1 tsp ground ginger
1/2 tsp black pepper
For the marinade, mix together the sugar, soy sauce, vinegar, oil, water, apricot jam and mustard powder. Brush the ribs with the marinade and refrigerate for at least 1 hour before grilling. Grill for about 10 minutes on each side. Grill the ribs using indirect heat for additional 50 minutes.
Mix together the mayonnaise, syrup, lemon juice, ginger and black pepper. Stir into the shredded cabbage. Refrigerate until serving.
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