Sticky hoisin pork ribs with coleslaw

Name: Sticky hoisin pork ribs with coleslaw
Yield: Serves 4
Cuisine: American recipes
Ingredients: 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

Easy
November 2009

Easy
November 2009

Serves 4
Takes 20 minutes to make, 50-55 minutes to cook.

This sticky pork ribs recipe goes perfectly with the crisp coleslaw.

Nutrition: per serving

Calories: 954kcals
Fat: 72.3g (18.7g saturated)
Protein: 49g
Carbohydrates: 11.9g (20.6g sugar)
Salt: 1.7g

Nutrition: per serving

Calories: 954kcals
Fat: 72.3g (18.7g saturated)
Protein: 49g
Carbohydrates: 11.9g (20.6g sugar)
Salt: 1.7g

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Ingredients

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

Ingredients

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

Method

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.

Method

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.

delicious. tips

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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