This was a huge experiment! I asked my hubby to make me a list of veggies that he was in the mood for and one of the things he mentioned was cabbage. I have a few lovely cabbage recipes that I grew up with, but most of them were winter-related and not really suited for the summer.
As I did our weekly shopping, I came across the pork ribs and they were on offer! I thought that this will go so well with a nice coleslaw, so into the basket they went. Since we are both trying to be healthier I knew that the traditional creamy coleslaw is not going to work so I whizzed this up one evening.
As we sat down to eat and the hubby tucked into his ribs, he said: ‘wow! We should have this again!’ It was at that moment that I realised I only threw things together and hoped for the best… Luckily I am weird, so I photograph my meals and ingredients as I am cooking so I was able to write the recipe down. This was perfect for two, plus some left overs.
Put the ribs on the hob and pour all ingredients into the pot. Cover completely with water. Boil at a medium to high heat for 1 hour.
Once ribs have cooked through, take out of the pot (reserve the liquid) and place in an oven dish. Cover with the glaze and place uncovered in the oven at 220 degrees celsius for 20 minutes.
Blanch the green beans and the sweet corn in the reserved cooking liquid. Let it boil for no more than three minutes, before taking it out and placing it aside to cool.
Top up the cooking liquid with water, add salt and cook the spaghetti until it is al dente. Discard the liquid, taking care to remove the cloves from the spaghetti.
Grate the carrot, slice the cabbage and celery with a food processor if you are short on time.
Combine all the slaw ingredients and cover with the dressing.
Place the noodle slaw in a bowl and arrange the ribs on top. Scatter over the basil and the sesame seeds before serving.