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Roast Figs, Sugar Snow
by Diana Henry
Wild Turkey And Maple-Glazed Spareribs With Winter Slaw
I always forget how delicious spareribs are—every time I cook them I wish I bothered more often. These are great for around a campfire. And don't think that coleslaw is just a bland side dish. This one is a revelation. Use whiskey if you don't have any bourbon.
Serves 4


    • 2 racks pork spareribs, about 2 lb 4oz (1kg) each

For The Glaze:

    • 2/3 cup bourbon (I like Wild Turkey)
    • 5 garlic cloves, crushed
    • 1 inch (2.5cm) square cube of peeled ginger, very finely chopped
    • 7 tbsp dark maple syrup
    • 2 tbsp Dijon mustard
    • 2 tbsp Tabasco sauce
    • 4 tsp Worcestershire sauce
    • salt and pepper

For The Coleslaw:

    • 14oz (400g) raw cabbage, mixture of red and green, thinly sliced
    • 1/2 small red onion, very thinly sliced
    • 1 tart green apple (such as Granny Smith's), cored and cut into matchstick-sized strips
    • 1/3 cup sour cream
    • 5 tbsp good-quality mayonnaise
    • 3 tsp caraway seeds


1. Preheat the oven to 325°F (170°C) and mix all the ingredients for the glaze.

2. Line a big roasting tray with tin foil and paint the ribs on both sides with the glaze, keeping back about one third of the glaze to add during cooking.

3. Arrange the racks meaty-side-up in the tray, making sure they are not touching each other. Roast for half an hour, then reduce the temperature to 275°F (140°C) and cook the ribs for another 1½ hours, basting with more glaze from time to time. Add the last bit of glaze about 15 minutes before the end.

4. To make the coleslaw, mix all the ingredients, except the caraway seeds and seasoning, in a bowl. Toast the caraway seeds in a dry frying pan for about a minute, until the fragrance is released. Grind roughly in a small mortar and pestle and add to the coleslaw with some salt and pepper. Serve the ribs immediately with the coleslaw on the side.


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