• 4 tbsp ground coffee, steeped in 60ml hot water
  • 2 tbsp dark brown soft sugar
  • 2 tbsp smoked paprika
  • 2 tsp cayenne pepper
  • 2 tsp ground ginger
  • 2 tsp coarsely ground black pepper
  • 1 tsp cocoa powder
  • 1kg pork ribs
  • 150g deli-style coleslaw


  1. 1

    In a small bowl, mix together the coffee, brown sugar, paprika, cayenne pepper, ginger, black pepper and cocoa, until well combined.

  2. 2

    Put the pork rack in a large roasting tin and smear all over with the coffee marinade. Cover with foil and marinate in the fridge for at least 1 hour. Remove from the fridge and bring back to room temperature before roasting.

  3. 3

    Preheat the oven to 220°C/fan 180°C/gas mark 7. Leave the foil on the pork and roast the ribs for 50 minutes. Remove the foil and cook for a further 10 minutes until the pork is nicely caramelised and cooked through with no pink remaining. Transfer to a carving board, scrape off any excess coffee rub and serve with the coleslaw on the side.

Nutritional Details

Each serving provides
  • Energy 2654kj 634kcal 32%
  • Fat 41.6g 59%
  • Saturates 13.8g 69%
  • Sugars 11.1g 12%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 816kj/195kcal

Each serving provides

14.9g carbohydrate 2.4g fibre 48.8g protein

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