• The Standard Meat Co.

Smokey Boneless Pork Ribs with Coleslaw and Vegetables


1 box of The Standard Meat Co Smokey Boneless Pork Ribs (Costco, independent store or online)

1 medium cabbage, outer leaves removed

3 medium carrots, peeled and shredded

1/2 cup loosely packed fresh parsley leaves, coarsely chopped

1 cup (170 grams) mayonnaise

2 tablespoons apple cider vinegar or more to taste

2 tablespoons Dijon mustard or coarse ground mustard

1 teaspoon celery seeds

1/4 teaspoon fine sea salt or more to taste

1/4 teaspoon fresh ground black pepper or more to taste

Portion of your favourite, rotatable vegetables

Serves: Two

Cook time/prep for coleslaw: 5 minutes

Cook time/prep for roasted vegetables: 30 minutes

Cook time for TSMC/prep: 20 minutes

Total cook time: 30 minutes


Oven Method

1. Pre-heat oven to 200 degrees Celsius

2. Remove product from the bag and place into an oven proof dish. Cover with foil. Ensure meat pieces are not double stacked

3. Place the product in the middle shelf of oven and cook for approx. 17 minutes

OR Pan Method:

1. Remove product from the bag and place into a non-stick pan

2. Medium heat for 8-10 minutes and stir occasionally, until product is steaming hot

While the Smokey BBQ Boneless Pork Ribs cook prepare the coleslaw & roasted vegetables.


1. Shred the cabbage and put it into a large bowl along with shredded carrot and parsley, toss

2. In a separate bowl stir mayonnaise, vinegar, mustard, celery seeds, salt and pepper together

3. Mix sauce into larger bowl

Roasted vegetables

1. *(oven will already be at the temperature necessary to roast due to the cooking of the pork ribs)

2. Grab your favourite veggies : potatoes, carrots and sweet potatoes wash, peel and cut them into small bite sizes

3. Put into a baking try, coat with oil, salt and pepper and bake for 20 -30 minutes or until browned, check every 10 minutes.

4. Remove Smokey BBQ Boneless Pork Ribs from oven, turn meat over in the sauce, cover with foil and return to oven for a further 17 minutes.

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