Recipe: Coopers Sparkling Ale Pork Ribs with Coleslaw »

Delicious cooked in the oven or bbq

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Coopers Sparkling Ale Pork ribs with Coleslaw

Coopers Sparkling Ale Pork ribs with Coleslaw


Coopers Sparkling Ale Pork Ribs with Coleslaw

This is real man food! Great for entertaining, you could also finish these off on the bbq.



  • 2 racks of pork ribs
  • 2 bottles of Coopers Sparkling Ale
  • 1 brown onion, diced
  • 2 star anise
  • 1 stick of cinnamon, broken in half
  • 10 fennel seeds
  • 1tbs of dijon mustard
  • 1tbs of whole grain mustard
  • 2 bay leaves
  • The zest of 1 lemon
  • 5 lemon thyme sprigs
  • 1 cup of water
  • 2 pinches of salt
  • 20g of caster sugar
  • 50g BBQ Sauce


  • 200g red cabbage, sliced thinly
  • 200g white cabbage, sliced thinly
  • 2 spring onions
  • 2 carrots, julienne
  • Pinch of salt
  • 1 lemon, juice
  • 20mls olive oil
  • 50g mayonnaise


Combine all the ingredients except the BBQ sauce in a deep roasting tray and mix together very well. Make sure most of the ribs are covered, then put into a 125°C oven for 1.5hrs or until the ribs are just cooked.

Once the ribs are cooked remove from the roasting tray and strain the cooking liquid. In a saucepan add the cooking liquid and the BBQ sauce then reduce by 2/3rds. Once reduced baste the ribs with the reduction and cook in a 180°C oven. Every 20 minutes baste the ribs with more of the reduction. Keep basting until the ribs are a deep brown (3-5 times) and the baste has caramelised.

To make the coleslaw mix all ingredients together and season with salt and lemon juice.

Remove the ribs from the oven and serve with coleslaw on a big wooden board.


  • Adelaide (SA)

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October 28th, 2015
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