each salt & pepper - used to your taste
Jenny's Tip: - Don't worry - even though it's a 4-step process the steps are really easy so watch the video and see exactly how easy it is to enjoy simple, delicious, flavorful food with just the right wine.
Step 1 ~ Tangy Coldslaw
Shred both cabbages, chives and carrots and place in a bowl.
In a separate bowl whisk mayo with crème fraiche then individually add garlic powder, then turmeric, apple cider vinegar and celery salt, whisking to combine after each addition until the entire mixture is creamy, seasoning with salt and pepper to taste as you go
Toss together the cabbage, carrots and onion to create a slaw mix
Lightly dress slaw mix but careful not to use too much
Left over slaw dressing can be refrigerated up to 2 weeks.
Step 2 ~ Riblets
Combine the Cajun spice, the Peri Peri spice and the Kosher salt
Oil the ribs and cover with the spice blend
Roast at 300 degrees for 2 1/2 hours until the meat is falling off the bone
Step 3 ~ Riblet Sauce
Add water to a pan, then soy sauce and ketchup, whisking together
Follow that with brown sugar then Peri Peri spice, mirin and vinegar, whisking to combine after each addition
Place on the stovetop and bring the sauce to a boil
Add oil to a hot pan and sauté the onion until caramelized seasoning with salt and pepper to taste as you go
Add the baked riblets to the pan and combine with the onion
Pour in the Peri Peri sauce and combine until all are heated together
Add in the roasted peppers and green onion and toss the pan to incorporate all
Step 4 ~ Serving & Garnish
On a plate make a mound of the coleslaw and a mound of the riblets and sauce
Garnish the riblets with chopped chives and pine nuts
Tumeric, a common spice used in curry dishes, has become a popular herbal supplement due to its potential antioxidant properties, which may contribute to brain health. Alleppy turmeric has the highest colour content and deepest flavour.