Peri Peri Riblets

Try these suck-right-off-the-bone Peri Peri Riblets with a tangy but above all deliciously spicy sauce, perfect ribs alongside a refreshing coleslaw. Quick, simple and delicious!


  • GARNISH  ·   
  • pine nuts  ·  1 tablespoon 
  • chives, chopped  ·  1/2 cup 
  • RIBLET SAUCE  ·   
  • ketchup  ·  1/4 cup 
  • tamari  ·  1 cup 
  • brown sugar  ·  1/4 cup 
  • Herbies Peri Peri spice, as a sauce  ·  2 tablespoons 
  • mirin  ·  1/4 cup 
  • sherry vinegar  ·  1/2 cup 
  • water  ·  1/2 cup 
  • soy sauce  ·  1/3 cup 
  • white onion, sliced  ·  1/2 cup 
  • green onion, chopped 2"  ·  1/2 cup 
  • RIBLETS  ·   
  • Herbies Cajun Spice Mix  ·  2 tablespoons 
  • Kosher salt  ·  1 tablespoon 
  • Herbies Peri Peri spice, powder  ·  2 tablespoons 
  • rack of st louis ribs  ·  21/2 pound 
  • head green cabbage  ·  1/2 
  • head purple cabbage  ·  1 
  • large carrot, shredded  ·  1 
  • roasted peppers  ·  1 cup 
  • mayonnaise  ·  11/2 cup 
  • creme fraich'e or sour cream  ·  11/2 cup 
  • apple cider vinegar  ·  1/4 cup 
  • Herbies Herb & Celery Salt  ·  1 tablespoon 
  • Herbies Turmeric, Alleppy (ground)  ·  1 tablespoon 
  • Herbies Garlic Powder (Granulated)  ·  2 tablespoons 
  • each salt & pepper - used to your taste  ·  2 tablespoons 


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

Jenny's Tip: - This recipe uses several Herbies fresh, natural spice products which we can mail to you immediately, just CLICK HERE TO ORDER THE RECIPE SPICES

Enchant Trinity

Enchant Trinity

Enchant is a Châteauneuf-du-Pape style wine, a blend of Grenache, Syrah and Mourvèdre.

Garlic Powder Granulated

Garlic Powder Granulated

Garlic is valued for both its culinary qualities and medicinal attributes and this powder form dissolves readily when added to food making it ideal in salad dressings.

Herb & Celery Salt

Herb & Celery Salt

A herb and celery salt is a tasty way to reduce one’s salt intake by as much as 40%, when the equivalent amount of herb and celery salt is used as a substitute for table salt.

Turmeric, Alleppy (ground)

Turmeric, Alleppy (ground)

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.