Thai-style sticky pork ribs with mango salad
- February 2018
- Serves 4
- Hands-on time 20 min, oven time 2 hours 20 min
These Thai-style pork ribs drenched in a sticky barbecue sauce and then slow-cooked are so finger-licking good you’ll be struggling to share. The sweet peanut and mango salad takes the flavours of this dish to a whole new level.
- Dairy-free recipes
- 25.8g (5g saturated)
- 23.9g (20.9g sugars)
The mango salad is also good with roast chicken thighs or pork or beef skewers. It would work well with large griddled prawns too.
Cook the ribs in step 1 up to 2 days ahead, then cover and chill. Add an extra 10 minutes to the cooking time in step 2 to make sure the ribs are piping hot throughout. Make the dressing for the mango salad a few hours ahead, but don’t toss with the salad ingredients until just before serving.
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