Sticky Southern Ribs with Corn and florida Slaw

Preparation Time: 25 mins approx
Notes: Note, Worcestershire sauce could replace Ale Gar
Mirin could replace the Ancient Greek Vinaigre and Cider Vinegar could replace Roman Vinaigre

For more information about the historic vinegars please visit 


  rep time:

  • 50 min

  • Cook time:

  • 2 hrs 10 min

  • Serves:

  • 4-6


  • 2.5 kg baby back pork ribs

  • onions, quartered

  • 2 cloves garlic, chopped

  • bay leaves

  • 1 tsp ground cumin

For the glaze

  • 2 guava fruits, puréed

  • 6 tbsp Roman Vinaigre 

  • 30 ml dark rum

  • 3 tbsp tomato purée

  • 1 limes, juice

  • 1 tbsp soy sauce

  • 1 tsp tomato ketchup

  • 2 tsp Ale Gar

  • 0.5 onions, grated

  • 4 cm knob of ginger, grated

  • 2 cloves garlic, crushed

  • 1 Scotch bonnet chillies

  • 1 pinches black pepper

  • 1 tbsp vegetable oil

For the griddled corn

  • 8 corn on the cobs

  • 100 ml clarified butter

  • 2 cloves garlic, crushed but left whole

  • 1 tsp smoked paprika

  • 1 small chilli, left whole

For the Florida Slaw

  • 80 ml mayonnaise

  • 3 tbsp soured cream

  • 2 tbsp fresh orange juice

  • 1 limes, juice

  • 2 tbsp Ancient Greek Vinaigre

  • 2 tbsp black sesame seeds

  • 0.5 green cabbage, cored and thinly sliced

  • 0.5 yellow peppers, deseeded and sliced

  • 0.5 red peppers, deseeded and sliced

  • 1 Poblano chillies, (or similar mild chilli) deseeded and thinly sliced

  • 0.5 Scotch bonnet chillies, deseeded

  • 1 ripe mango, peeled and diced

  • 2 star-fruit, thinly sliced

  • carrots, cut into thin strips

  • spring onions, trimmed and finely shredded

  • 3 tbsp fresh coriander, chopped


  1. Set the oven to 150C/gas 1. Place the ribs, onion, garlic, bay leaves and cumin in a large saucepan and cover with water. Bring to the boil. Drain and pat dry.

  2.  Combine all of the ingredients for the glaze into a pan. Simmer for about four to five minutes until the sauce has thickened slightly. Season to taste with salt and freshly ground black pepper.

  3. Put the onion quarters into a baking tray and place the rack of ribs on top. Brush all over with the sauce and roast for about two hours, until sticky and tender

  4. For the griddled corn, heat the butter and add the garlic, paprika and chilli. Cook over a low heat for three to four minutes. 

  5. Brush the corn with the infused butter, and place onto a grill or barbeque. Cook for four to five minutes, basting with the butter occasionally

  6. For the Florida slaw, whisk the mayonnaise and sour cream in a large bowl until smooth. Whisk in the orange juice, lime juice and vinegar.

  7. Stir in the sesame seeds and season to taste. Stir this into the remaining salad ingredients until thoroughly combined. Transfer to a large serving bowl, garnish with star fruit slices and serve with the sticky ribs and griddled corn.

Serves: 4-6
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