Weekdays 9am

Indian spiced ribs with coronation slaw

Dean Edwards has a Friday night take-away idea to inspire you this weekend. He's combined two of his favourite take-away foods - Indian and Deep South America to bring us Indian Spiced Ribs!

Dean says it's perfect finger food for sharing - like a lot of American take-aways, you dig in and eat with your hands - have lots of napkins at the ready!


2 racks of pork ribs

Dry rub:

2 tbs soft brown sugar1 tsp cinnamon1 tbs garlic powder1 tbs ground black pepper1 tsp salt1 tbs ground garam masala

Indian BBQ sauce:

1 onion, finely diced3 cloves garlic, crushedThumb sized piece ginger, grated200ml tomato ketchup4 tbs cider vinegar2 tbs dark brown sugar2 tbs soy sauce1 tbs garam masala

Coronation coleslaw:

½ white cabbage, shredded1 red onion, very finely sliced1 large carrot, grated50g raisins3 tbs mayonnaise1 tbs cider vinegar vinegar¼ tsp turmeric½ tsp garam masala


  • In a small bowl mix the dry rub, sugar, cinnamon, garlic powder, pepper, salt and garam masala

  • Place the ribs into a baking tray, sprinkle over the dry rub then massage in until ribs are covered

  • Cover tightly with foil and cook in a pre heated oven set at 160c / gas mark 3 for 2 ½ hours

  • Fry the onion in a little oil for 5 minutes over a medium heat, then add the garlic and ginger

  • Continue cooking for a minute or two, stir in tomato ketchup, vinegar, sugar, soy sauce and garam masala

  • Cook for a further 3-4 minutes until thickened. If you prefer a smoother finish to your sauce give it a blitz in a mini blender.

  • Remove the foil from the ribs then brush on the BBQ sauce, return to the oven and raise the temperature to 200c / gas mark 6 cook for a further 20 minutes

  • For the coleslaw: Combine the cabbage, onion, carrot and raisins in a bowl and mix

  • Add the mayonnaise, vinegar, turmeric and garam masala. Mix then season with salt and pepper

  • Serve with the ribs

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