1 Onion, peeled and finely diced10 Cloves Garlic, peeled and chopped2 Stalks Celery, finely diced
2 Teaspoons of Paprika
Pinch Ground Cinnamon3cm Piece Fresh Ginger, peeled and finely chopped50g Dark Muscovado Sugar
750ml Thatchers Vintage CiderFew Drops Worcestershire SauceSea Salt and Freshly Ground Black Pepper
300g Red Cabbage, finely sliced
2 Medium Carrot, peeled and finely sliced
1 Red Apple, finely sliced1 Medium Red Onion, finely sliced2 Sticks Celery, finely sliced75g Wyke Farms Vintage Cheddar, coarsely grated
For The Dressing:
1 Tblspn Dijon Mustard
150ml Extra Virgin Olive Oil
2 Tblspn Cider Vinegar
1 Tblspn Brown Sugar
Method:
STEP 1 Place the rib racks, meat side down, onto a large roasting tin. Sprinkle and pour over all the marinade ingredients. Cover with cling film and refrigerate for a few hours or overnight.
STEP 2 Preheat oven to 150C/Gas 2.Wrap the roasting dish with foil and roast the ribs for 2 hours until the meat is really soft and starting to pull apart easily. Now you can place the meat onto a BBQ either straightaway or later.
STEP 3 To make the slaw-place all of the vegetables and cheddar into a large bowl. Mix together the ingredients for the dressing in a cup and season with salt and pepper. Pour over the slaw and mix together well.
