Mole-Glazed Pork Ribs with Jicama Slaw

Tender pork ribs glazed with a rich, sweet, and savory mole sauce, paired with a refreshing jicama slaw for a delightful contrast of flavors and textures.

Prep Time

25 minutes

Total Time

2 hours 55 minutes

Calories

950 kcal

Difficulty

Medium

Equipment

5 items

Cost

£6.69/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Dinner

Cuisine:

British

Main Ingredient:

Pork

Mood:

Comfort Food•Healthy

Ingredients

Servings

2racksPork Ribs (St. Louis Style)(About 2-3 lbs each)

£16.00

2teaspoonsSalt(Divided)

£0.05

1teaspoonBlack Pepper(Divided)

£0.10

1mediumOnion(Chopped)

£0.50

4clovesGarlic(Minced)

£0.20

4cupsChicken Broth(Low Sodium)

£1.20

16ouncesPrepared Mole Sauce(Your favorite brand or homemade)

£5.00

2tablespoonsBrown Sugar(Packed)

£0.15

1tablespoonApple Cider Vinegar

£0.10

1mediumJicama(Peeled and julienned)

£2.50

0.3mediumRed Onion(Thinly sliced)

£0.15

0.3cupCilantro(Chopped)

£0.40

2tablespoonsLime Juice(Freshly squeezed)

£0.25

1tablespoonOlive Oil

£0.15

Total Cost

£26.75

£6.69 per serving

Instructions

1.
Preheat oven to 300°F (150°C). Season ribs with 1 teaspoon salt and 1/2 teaspoon black pepper.
2.
In a large pot or Dutch oven, combine chopped onion, minced garlic, chicken broth, remaining 1 teaspoon salt, and remaining 1/2 teaspoon black pepper.
3.
Add ribs to the pot, ensuring they are mostly submerged in the liquid. Bring to a simmer on the stovetop, then cover and transfer to the preheated oven.
4.
Braise the ribs in the oven for 2 to 2.5 hours, or until they are very tender and easily pull apart. Check occasionally and add more broth if needed to keep them mostly submerged.
5.
While the ribs are braising, prepare the jicama slaw: In a mixing bowl, combine julienned jicama, thinly sliced red onion, and chopped cilantro.
6.
In a small bowl, whisk together lime juice and olive oil. Pour over the jicama mixture and toss to combine. Season with salt and pepper to taste. Refrigerate until ready to serve.
7.
Once the ribs are tender, carefully remove them from the braising liquid. Discard the braising liquid.
8.
In a small saucepan, combine the prepared mole sauce, brown sugar, and apple cider vinegar. Heat over low heat, stirring occasionally, until the sugar is dissolved and the sauce is slightly thickened.
9.
Brush the mole glaze generously over both sides of the ribs.
10.
Return the ribs to a baking sheet lined with parchment paper. Broil on low for 3-5 minutes, or until the glaze is bubbly and slightly caramelized. Watch carefully to prevent burning.
11.
Remove from the oven and let the ribs rest for a few minutes before serving.
12.
Serve the mole-glazed pork ribs immediately with the refreshing jicama slaw.

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My Notes

Nutrition Information

Nutrition per serving (400g)

950 kcal / 3974 kJ

Carbs

35g

13% of RDA

Fat

65g

93% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

20 g

22% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

For a spicier mole glaze, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the sauce.

If you don't have time to braise the ribs in the oven, you can use a slow cooker on low for 6-8 hours.

The jicama slaw can be made ahead of time and stored in the refrigerator for up to 2 days.

Garnish the ribs with sesame seeds or chopped cilantro for added flavor and visual appeal.

Cooking Equipment

Oven

Stovetop

Baking Sheet

Large Pot or Dutch Oven

Mixing Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier mole glaze, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the sauce.

If you don't have time to braise the ribs in the oven, you can use a slow cooker on low for 6-8 hours.

The jicama slaw can be made ahead of time and stored in the refrigerator for up to 2 days.

Garnish the ribs with sesame seeds or chopped cilantro for added flavor and visual appeal.

Mole-Glazed Pork Ribs with Jicama Slaw

Ingredients

Instructions