Sticky hoisin pork ribs with coleslaw
- November 2009
- 1kg meaty pork ribs
- 220ml hoisin sauce (we like Wing Yip Hoisin Sauce, from Waitrose)
- 2 tbsp clear honey
- 3 tbsp rice wine vinegar
- 3 garlic cloves, crushed
For the coleslaw
- 170g fresh mayonnaise (from the chiller aisles of supermarkets) or regular mayonnaise
- Juice of ½ lime
- ½ tbsp olive oil
- 1 large carrot, shredded or grated
- ½ white cabbage, finely shredded
- Place the ribs in a large pan, cover with water, bring to the boil, then simmer for 40 minutes. Drain well, pat the ribs dry and place in a shallow roasting tray, lined with foil.
- Preheat the grill to medium-high. Mix together the hoisin sauce, honey, rice wine vinegar and garlic, then generously brush over the ribs. Place under the grill for 10-15 minutes, turning and basting occasionally, until sticky and cooked through.
- Meanwhile, mix the fresh mayonnaise with the lime juice and olive oil. Stir through the shredded carrot and cabbage. Season to taste.
- Divide the coleslaw among individual bowls and serve the sticky ribs on a plate alongside.
You can use the same marinade on raw chicken wings (no need to boil them first), if you prefer. Simply grill them, turning occasionally, for about 10-15 minutes until cooked through. Serve with the coleslaw.
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