Mustard-rubbed Pork Ribs
with braised cabbage and potato saladCalories
:
903 kcalProtein
:
48.7g proteinTotal
:
40 minutesDifficulty
:
EasyAllergens:
- Mustard
- Egg
Sticky honey mustard glazed pork ribs are baked until caramelised and tender, then served alongside a creamy mustardy potato salad with chives and braised red cabbage slow-cooked until silky and sweet. The bold glaze balances the cool, tangy potato salad for a satisfying combination of warm and fresh textures on one plate.
Ingredients
Serving amount
500 grams
Irish Pork Ribs
1 sachet(s)
Mustard
(Contains: Mustard)
500 grams
Baby Potatoes
1 unit(s)
Cabbage
2 sachet(s)
Honey
50 grams
Mayonnaise
(Contains: Egg, Mustard)
5 grams
Chives
1 unit(s)
Onion
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3780 kJ
Energy (kcal)903 kcal
Fat50.4 g
of which saturates13.6 g
Carbohydrate54.6 g
of which sugars32.2 g
Dietary Fiber11.3 g
Protein48.7 g
Salt14.8 g
Potassium1239.8 mg
Calcium150.5 mg
Iron0.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Cooking Steps
1
- Preheat oven to 220°C/200°C fan/gas mark 7.
- In a small bowl, combine honey, half the mustard and a drizzle of oil.
- Remove all packaging and pop pork ribs into an oven dish.
- Cover with foil and bake until piping hot throughout, 25-30 mins.
- Once ribs have baked for 25 mins, remove foil from oven dish. Add honey mustard and return to oven; bake, uncovered, 5 mins more.
2
- Bring a large pot of salted water to a boil for the potatoes.
- Halve baby potatoes (quarter larger potatoes).
- Halve cabbage, cut out and discard the tough core, then thinly slice.
- Halve, peel, and thinly slice onion.
- Finely chop chives (use scissors if you prefer).
3
- Once boiling, add potatoes to pot; lower heat to medium and cook until fork tender, 15-20 mins.
- Once cooked, drain and rinse with cold water to cool.
4
- Meanwhile, place a pan over medium-heat with a drizzle of oil.
- When hot, add cabbage, onion, and a splash of water.
- Season with a pinch of sugar, salt, and pepper; mix well and cover with a lid (or some foil).
- Cook until just tender, 8-10 minutes.
- Once cooked, remove from heat and cover to keep warm.
5
- Once potatoes have cooled, toss with mayo, remaining mustard and chives.
- Toss to coat and season with salt and pepper.
6
- Divide ribs between plates.
- Serve with potato salad and cabbage alongside.
