These ribs are so delicious and simple, you just need a few ingredients and a bit of patience! Let our Red Devil take care of the rest…



For ribs:

• 1.5 kg rack of pork ribs

• 1 tbsp garlic powder

• 1 tbsp paprika
• 1 tsp ground cumin

• 1 tbsp brown sugar

• 2 tsp fine sea salt

• 3-4 Tbsp Red Devil sauce plus more for serving

For the purple slaw:

• ½ head of red cabbage finely sliced
• 4 spring onions, (white parts only) finely sliced
• 4 tbsp mayo
• 1 tsp white wine vinegar

• ½ tsp Dijon mustard



For ribs:

1. Preheat the oven to 140°C.

2. Take the rack of ribs and turn it over – remove the membrane with a pairing knife on the back.

3. In a small bowl mix the garlic powder, ground cumin, brown sugar, paprika and salt together.

4. Rub the mix all over the ribs, place the ribs on the sheet side up, place 3 tbsp of water at the bottom of the tray and wrap the top with aluminium foil ensuring that it is secure.

5. Place the ribs in the oven and cook for 2 hours until very tender.

For the slaw:

6. Place the shredded cabbage in a bowl and sprinkle with ½ tsp of sea salt. Mix well and set aside for 20 minutes until slightly wilted.

7. Squeeze out and discard any excess water. 

8. Mix the mayonnaise, vinegar, mustard together and top with a few cranks of fresh pepper and a pinch of flaky salt. 

9. Fold the mixture along with the spring onion into the cabbage and mix well, refrigerate until it is time to serve.

10. Take the ribs out, crank the heat up to 200°C then take the top sheet off the baking tray, baste the top of the ribs all over with the Red Devil sauce and place back in the oven for 15 minutes until crispy and caramelised.

11. Serve the ribs hot alongside more Red Devil sauce and the creamy purple slaw.