sticky chilli ribs with coconut and cabbage slaw
- 1 x 4cm piece ginger, grated
- 2 cloves garlic, crushed
- 1 long red chilli, thinly sliced
- ½ cup (180g) honey
- ½ cup (125ml) lime juice
- 800g pork spare ribs (boneless)
- sea salt and cracked black pepper
- 300g Chinese cabbage (wombok), shredded
- 1 cup mint leaves
- 2 Lebanese cucumbers, peeled, halved and thinly sliced
- ⅓ cup (80ml) coconut cream
- 1 teaspoon finely grated lime rind
- Preheat oven to 250°C (475°F). Mix to combine the ginger, garlic, chilli, honey and ¼ cup (60ml) of the lime juice.
- Place the ribs in a deep-sided baking tray lined with non-stick baking paper and pour over the ginger mixture. Sprinkle with salt and pepper and roast for 20 minutes.
- While the ribs are roasting, mix to combine the cabbage, mint, cucumber, coconut cream, lime rind and remaining lime juice. Serve the ribs with the slaw. Serves 4.
© DONNA HAY GROUP
