An Asian-inspired sticky pork ribs with flavours of hoisin sauce, soy sauce and star anise.
Sticky pork ribs
|2 kgs||Spare ribs, free-range pork (Main)|
|⅔ cup||Hoisin sauce|
|⅔ cup||Apple juice|
|¼ cup||Soy sauce|
|2 tsp||Sesame oil|
|3 Tbsp||Rice vinegar|
|½ tsp||Chinese five spice|
|3 Tbsp||Chipotle sauce|
|2 cm||Fresh ginger, sliced|
Mango and watercress salad
|1||Mango, ripe, flesh only, thinly sliced|
|2 cups||Cabbages, finely shredded|
|¾ cup||Coriander, chopped|
|2 Tbsp||Sesame seeds, toasted|
|2||Limes, juice of, or use 1 lemon|
|1 to drizzle||Extra virgin olive oil|
- Heat oven to 165C. In a deep oven tray combine all sticky ribs ingredients and mix well to coat the ribs.
- Cover with baking paper, then wrap tightly with tinfoil and place in the oven to cook for 1.5 hours.
- Remove tinfoil and baking paper and increase oven to 180C. Cook ribs, uncovered, for a further 1 hour. Use a large spoon to skim excess fat off the top of the liquid.
- Pour liquid into a pot and boil over a medium-high heat until reduced by two thirds. Strain the sauce and pour over the ribs. Mix to coat evenly.
- Put back in the oven to cook for a further few minutes until the ribs are glazed and sticky.
- Toss all salad ingredients together and dress with lime juice and extra-virgin olive oil. Serve ribs piled on a plate, with a large bowl of the salad on the side.