USA Ribs with Zesty Coleslaw
1-2 kg of Mick's Meat Barn USA Ribs
3 cups Shredded Red Cabbage
3 Spring Onions, thinly sliced
1/2 Red Capsicum, thinly sliced
1 Jalapano, finely chopped
1/4 cup Fresh Lime Juice
2 tbsp Olive Oil
1 tsp Tabasco Sauce
1 tsp Ground Cumin
Salt & Pepper, to taste
1/3 cup chopped Coriander
1/4 cup chopped Italian Parsley
Step One: Preheat the oven to 200c. Cook ribs for 1-1.5 hours, turning ribs over occasionally until the ribs are cooked through.
Step Two: Combine the cabbage, spring onions and capsicum together in a large bowl.
Step Three: Whisk the lime juice, oil, Tabasco, cumin, salt, pepper and jalapano together in a small bowl.
Step Four: Pour the dressing over the cabbage and toss to combine. Refrigerate at least one hour and up to 6 hours.
Step Five: Prior to serving, stir in the coriander and parsley.
Serving Suggestion: Serve with blanched green beans and a cob of corn.