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Barbecue Baby Back Ribs with Celeriac Slaw

Slow-cooked pork ribs simmered in aromatics, roasted with a sticky bourbon barbecue sauce, and served with a homemade celeriac slaw.

DinnerPorkGluten FreeBarbecueSlow-Cooked
Estimated Nutrition
Calories
4560.2
kcal / serving
9120.4 kcal total
Carbs
182.7g
per serving
365.4 g total
Fat
346.1g
per serving
692.2 g total
Protein
174.4g
per serving
348.8 g total
Cook Time
105
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
150
g
Dark Muscovado Sugar
CondimentsSauces
125
ml
Tomato Ketchup
2
tbsp
Worcestershire Sauce
75
ml
White Wine Vinegar
1
tbsp
Dijon Mustard
2
tbsp
Cider Vinegar
Dairy
3
piece
Egg Yolk
free-range
Liquids
250
ml
Apple Juice
50
ml
Bourbon Whisky
Meat
2
kg
Pork Ribs
baby back racks
NutsSeeds
1
bulb
Garlic
cut in half horizontally
1
tsp
Smoked Hot Paprika
1
tsp
Smoked Sweet Paprika
2
tbsp
Flat leaf Parsley
roughly chopped
1
piece
Sea Salt
to taste
1
piece
Black Pepper
freshly ground, to taste
OilsFats
300
ml
Rapeseed Oil
Vegetables
2
stalk
Celery
trimmed and halved
1
piece
Onion
thickly sliced
2
piece
Red Chilli
cut in half lengthways
1
piece
Celeriac
julienned and placed in acidulated water

Method

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