Baby Back Pork Ribs with Fennel, Apple & Cabbage Slaw

1 rack of ribs will serve 2 / the coleslaw recipe will serve 4

These pork ribs are inexpensive and packed with flavour. Paired with a fresh, crunchy coleslaw, they make a great addition to a BBQ.


  • Rack of baby back pork ribs
  • 2 tsp smoked paprika
  • 1 tsp chilli powder or cayenne
  • 1.5 tsp garlic powder or freshly grated garlic
  • 1tsp salt
  • 1.5 tsp black pepper
  • 2tbsp Barbecue sauce
  • 1 red apple, cut into matchsticks
  • ½ fennel bulb, cut into matchsticks
  • ½ small red cabbage, shredded
  • 3 spring onions, finely sliced
  • ½ bunch coriander, chopped
  • 1tsp apple cider vinegar
  • 2 tsp wholegrain mustard
  • 3 tbsp mayonnaise


  1. Start by making a dry rub for your ribs. In a bowl, add the smoked paprika, chilli powder, garlic, salt and pepper. Give these a good mix, then with your hands, rub the spices all over the ribs until you have an even coating.
  2. Wrap the ribs in a double layer of tin foil, making sure all sides are completely sealed. Place this foil package in an oven tray and bake at 150C for 3 hours.
  3. Whilst the ribs are in the oven, it’s time to make the coleslaw. Place your fennel, apple, red cabbage, spring onions and coriander in a large mixing bowl – season everything with a good pinch of salt and pepper.
  4. Add the mayonnaise, mustard and apple cider vinegar and give everything a good mix. If you like your coleslaw creamier, just add more mayo. Place this in the fridge for later.
  5. After 3 hours, remove the ribs from the oven and open the foil. Carefully transfer the ribs on the foil to your BBQ or to the grill shelf in your oven. If you’re using the grill, make sure the temperature is turned up to the highest setting.
  6. Cook the ribs for a further 3 minutes on each side until you have a smokey burnt crust.
  7. Serve up your ribs with a hearty portion of coleslaw!

For extra flavour, keep basting the ribs in the barbecue sauce during the final minutes of cooking.

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