Sticky Honey and Chilli Ribs with Coconut and Cabbage Slaw

November 24, 2021

Sticky-Honey-and-Chilli-Ribs-with-Coconut-and-Cabbage-Slaw

Sticky Honey and Chilli Ribs with Coconut and Cabbage Slaw

INGREDIENTS

  • 1 X 4CM PIECE GINGER, GRATED
  • 2 CLOVES GARLIC, CRUSHED 
  • 1 LONG RED CHILLI, THINLY SLICED 
  • ½ CUP (180G) TWO BUSY BEES HONEY STICKY HONEY MARINADE
  • ½ CUP (125ML) LIME JUICE 
  • 800G PORK SPARE RIBS (BONELESS) 
  • SEA SALT AND CRACKED BLACK PEPPER 
  • 300G CHINESE CABBAGE (WOMBOK), SHREDDED 
  • 1 CUP MINT LEAVES
  • 2 LEBANESE CUCUMBERS, PEELED, HALVED AND THINLY SLICED 
  • ⅓ CUP (80ML) COCONUT CREAM 
  • 1 TEASPOON FINELY GRATED LIME RIND

METHOD

  1. Preheat oven to 250°C (475°F). Mix to combine the ginger, garlic, chilli, Sticky Honey Marinade and ¼ cup (60ml) of the lime juice. 
  2. Place the ribs in a deep-sided baking tray lined with non-stick baking paper and pour over the ginger mixture. Sprinkle with salt and pepper and roast for 20 minutes. 
  3. While the ribs are roasting, mix to combine the cabbage, mint, cucumber, coconut cream, lime rind and remaining lime juice. Serve the ribs with the slaw.

    Serves 4. 

    Recipe and recipe image created by Donna Hay 




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