Pork ribs slowly baked, glazed with a Crosby's molasses chili sauce, served with spicy dill slaw and a smashed potato.

Preheat your oven to 150°C (300°F). Rub the pork ribs with salt, black pepper, garlic powder, and onion powder. Place them on a baking sheet lined with foil.

Season the Ribs

Cover the ribs with another piece of foil and bake in the preheated oven for about 2.5 hours until tender.

Bake the Ribs

In a saucepan, combine Crosby's molasses, chili powder, soy sauce, apple cider vinegar, minced garlic, ground ginger, and red pepper flakes. Simmer over low heat for about 10 minutes, stirring occasionally.

Combine Ingredients

In a large bowl, combine shredded cabbage, grated carrots, chopped dill pickles, mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Toss until well mixed and refrigerate until serving.

Mix Slaw Ingredients

Boil the baby potatoes in salted water until tender, about 15 minutes. Drain and let cool slightly. Smash each potato gently with a fork, drizzle with olive oil, and season with salt, black pepper, and sprinkle with fresh parsley.

Boil and Smash the Potatoes

Once the ribs are tender, remove them from the oven, brush with the chili molasses glaze, and return to the oven for another 20-30 minutes until caramelized.

Glaze the Ribs

Serve the glazed ribs with spicy dill slaw and smashed potatoes on the side.

Plate and Serve

Pork ribs

Salt

Black pepper

chili molasses glazed ribs

Recipe information

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