serves
2-3
prep
15 minutes
cook
2 hours
difficulty
Easy
serves
2-3
people
preparation
15
minutes
cooking
2
hours
difficulty
Easy
level
These carry some heat: you can adjust the amount of chilli to suit.
Ingredients
Ribs
- 2 long red chilli, sliced
- 4 cloves garlic, crushed
- 2 pickled onions, crushed
- a small thumb size piece of ginger, minced
- ¼ cup brown sugar
- 1 tsp onion powder
- 1 tsp garlic powder
- ¼ cup white vinegar
- 2 tbsp tamari
- ¼ cup water
- 1 tsp salt
- 800 g rack pork ribs
Salad, to serve
- 1 cucumber
- 30 g coriander
- 30 g mint
- 30 g Vietnamese mint
- 30 g Thai basil
- handful of bean sprouts
- 1 lime
Instructions
- Pre-heat oven to 150°C.
- For the ribs, combine all the ingredients except the pork in a food processor and blend until smooth.
- Pour half the marinade over the pork ribs in a baking dish or tray. Place in oven and pop into the oven for 1.5-2 hours.
- Meanwhile, on the stove, cook the other half of the marinade for 3-5 minutes, until thickened.
- When ribs are cooked, remove from oven and cover with the cooked marinade. Cook under the grill function of the oven for 5-8 minutes.
- Meanwhile, for the salad, shave the cucumber with a vegetable grater into ribbons and combine with herbs and bean sprouts. Finish with lime juice and toss.
- Remove ribs from the oven and serve salad on the side.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
These carry some heat: you can adjust the amount of chilli to suit.
