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)
- Vegetable oil for rubbing
- 2 racks British free-range pork baby back ribs
- 6 tbsp barbecue sauce
- 2 fat garlic cloves, crushed
- 2cm piece fresh ginger, grated
- Grated zest and juice 1 lime
For the mango salad
- 1 red chilli, cut into chunks
- 1 garlic clove
- Juice 2 limes
- 3 tbsp fish sauce
- Splash groundnut oil1 tsp palm sugar (or demerara sugar)
- 1 tsp dried shrimp paste (from larger supermarkets, Asian grocers or amazon.co.uk)
- 1 large mango, thinly sliced1 large papaya, thinly sliced
- 1 shallot, thinly sliced100g salted peanuts, chopped
- Bunch fresh coriander leaves, roughly chopped
- Bunch fresh mint leaves, roughly chopped
- Heat the oven to 170°C/150°C fan/gas 3½. Rub a little oil on the ribs, then put on the roasting rack in a large roasting tin. Season with salt and pepper and pour 350ml water into the tin. Cover the tin tightly with foil, then cook for 2 hours until the meat is tender (see Make Ahead). Remove the ribs and leave to cool if making ahead.
- When ready to serve, turn up the oven to 200°C/180°C fan/gas 6. Mix the barbecue sauce with the garlic, ginger, lime zest and juice. Put the cooked ribs on a foil-lined baking tray and brush generously all over with the barbecue sauce. Cook for 20 minutes until sticky and caramelised (or see Make Ahead).
- For the mango salad, first make the dressing. In the small bowl of a food processor whizz together the chilli, garlic, lime juice, fish sauce, oil, sugar and shrimp paste. (Or finely chop the chilli and garlic and put in a bowl, then add the lime juice, fish sauce, oil, sugar and shrimp paste and mix well.) Toss the dressing in a serving bowl with the mango, papaya, shallot, chopped peanuts and herbs. Serve straightaway with the ribs.
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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