Southern Glaze Baby Back Ribs with Charred Corn Slaw
By Antonio El Khoury
Slow-roasted ribs basted in sticky Sous Chef Southern Glaze, paired with a crunchy charred corn slaw for balance.
Dressing · Marinade · Dip
Sticky, Southern, slow-built.
In packs from $15.00
Slow-built, so the sweetness has depth behind it. Deep caramelized molasses with a low hum of mild Aleppo pepper underneath that shows up after the first bite rather than during it.
Try it on: Brush over ribs in the last ten minutes, or glaze a whole roast chicken for a sticky, Southern-style finish.
Mix & match
The good stuff
Contains soya and gluten. May contain traces of nuts.
| Typical values | Per 100 g | Per 1 tbsp (15ml) |
|---|---|---|
| Energy | 659 kJ / 158 kcal | 109 kJ / 26 kcal |
| Fat | 0.3 g | 0.1 g |
| of which saturates | 0.0 g | 0.0 g |
| Carbohydrate | 36.3 g | 6.0 g |
| of which sugars | 34.7 g | 5.7 g |
| Fibre | 1.0 g | 0.2 g |
| Protein | 0.9 g | 0.2 g |
| Salt | 0.4 g | 0.1 g |
250 ml (290 g)18 months shelf life
Store at room temperature in a cool dry place. Refrigerate after opening.

Mild Aleppo

Slow-cooked garlic

Rosemary
The easy way in
6 bottles$42.00 $45.00 −7%
3 bottles$22.50
4 bottles$28.00 $30.00 −7%
Sold in packs from $15.00