Poppy O’Toole served up tasty BBQ ribs with hot cabbage and apple slaw and cowboy butter Jersey Royals on Saturday Kitchen.<\/p>\n
The ingredients for the barbecue sauce are: pinch cumin seeds, pinch coriander seeds, pinch celery salt, pinch mustard seeds, pinch whole black peppercorns, pinch smoked paprika, 1 tsp olive oil, \u00bd white onion, grated, 1 garlic clove, grated, 1cm\/\u00bdin piece fresh root ginger, grated, 2 tbsp apple juice, 1 tbsp cider vinegar, 2 tbsp runny honey, 2 tbsp American mustard, 1 tbsp black treacle, 2 tbsp apple sauce, 4 tbsp tomato ketchup and pinch salt.<\/p>\n
For the ribs: 2 racks pork ribs, 100ml chicken stock, 2 tsp smoked paprika, 1 tbsp light brown sugar, 1 tsp salt, 1 tsp dried mixed herbs, 1 tsp garlic powder, 1 tsp onion powder and \u00bd tsp chilli powder.<\/p>\n
For the cabbage and apple hot slaw: 1 sweetheart cabbage, cut into quarters, 2 Braeburn apples, cored and sliced, 2 tbsp toasted pecans, 2 tsp apple cider vinegar, 2 tbsp extra virgin olive oil, salt and freshly ground black pepper.<\/p>\n
For the cowboy butter Jersey Royals: 500g Jersey Royal potatoes, \u00bd tsp dried cobanero chilli flakes, 1\u00bd tsp onion granules, 1 tsp garlic granules, 1 tsp smoked paprika, 1 lemon, zest only, 100g salted butter, softened, salt and freshly ground black pepper.<\/p>\n