Chilli soy sticky pork ribs

Packed with flavour, these sticky ribs are perfect served with a cool cucumber and herb salad.

Credit: My Market Kitchen

• serves

  2

• prep

  15 minutes

• cook

  2 hours

• difficulty

  Easy

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

1. Pre-heat oven to 150°C.
2. For the ribs, combine all the ingredients except the pork in a food processor and blend until smooth.
3. 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.
4. Meanwhile, on the stove, cook the other half of the marinade for 3-5 minutes, until thickened.
5. 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.
6. 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.
7. 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.