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


  1. 1

    Make the marinade. 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 to room temperature before roasting.

  3. 3

    Preheat the oven to 220°C, fan 180°C, gas 7. Leave the foil on the pork and roast the ribs for 50 mins. Remove the foil and cook for a further 10 mins until the pork is nicely caramelised and is 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.


    Cook’s tip: if you have any leftover marinade, it will keep in an airtight container in the fridge for up to 2 weeks. Use it with beef, chicken or pork.

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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