You'll think you're in America as the fresh coleslaw makes a lovely crunchy contrast to these finger-licking sticky ribs.
Ingredients
- 1.5kg pork spare ribs
- 6 tbsp dark soy sauce
- 3 tbsp kecap manis (Indonesian sweet soy sauce, from oriental shops, Waitrose and Sainsbury’s Special Selection)
- 4 tbsp honey
- 60g piece fresh ginger, sliced into thick rounds
- 4 spring onions
- 3 tbsp Chinese rice wine or sherry vinegar
- For the crunchy slaw
- 6 spring onions, thinly sliced
- 1 large carrot, cut into short thin strips
- 1 small cucumber, cut into short thin strips
- 2 tbsp mayonnaise
- 3 tbsp olive oil
- Juice of 1 lime, plus extra lime wedges, to serve
Method
- 1. Put the spare ribs in a large non-stick roasting tin. Mix the soy sauce, kecap manis and honey in a bowl and pour over the ribs. Add the ginger, whole spring onions and rice wine.
- 2. Put the tin on the hob, pour over 1 litre water and bring to the boil. Cover with foil and simmer over a medium heat for 45 minutes, turning regularly to ensure they cook evenly.
- 3. Put all the slaw ingredients in a serving bowl, season, and toss well.
- 4. Remove and discard the ginger and spring onions from the rib mixture. Increase the heat to high and cook, uncovered, for a further 30-40 minutes, until the sauce is thick and syrupy. Once cooked, the ribs should be evenly coated with a dark glaze and the meat very tender.
- 5. Pile the ribs and pan juices on a platter, put the bowl of slaw alongside and serve with the lime wedges to squeeze over.
Nutritional info
Per serving: 477kcals, 32g fat (10.1g saturated), 34g protein, 14.1g carbs, 11.5g sugar, 3.7g salt
Chef's tip
delicious. tip: you can buy pork spare ribs from Chinese stores or most large supermarkets, or get racks of ribs from your butcher and ask him to halve the rack widthways to make short ribs, about 7.5cm in length.