Slow-cooked pork ribs, grilled with a sticky glaze… you just can’t beat it! This recipe is from the “Quick Prep, Slow Cook” chapter of my cookbook, “Sam’s Eats.” It's a very versatile chapter.

The idea behind these recipes is that they take very little time to prepare, but are left to cook for an extended period. This is one of my favorite ways to cook, as it requires little effort to create a stunning meal. Making these pork ribs for lots of people is a fail-safe way to impress.

A little trick is to crumble a stock cube into the marinade — this is a quick and easy way to add depth and rich, umami flavor.

Pork Ribs with Cucumber Slaw

Servings: 3 to 4 as a main, 4 to 6 as part of a spread

Ingredients

For the ribs:

3 tablespoons olive oil

5 tablespoons red wine vinegar

6 tablespoons honey

2 tablespoons smoked paprika

2 teaspoons garlic powder

1 chicken or vegetable stock cube, crumbled

2 pounds, 10 ounces individual pork ribs (each one 3 to 5 ½ ounces)

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For the cucumber slaw:

2 cucumbers,…