Quick & Easy

Honey and tamarind pork spare ribs

At a minimum you'll need plenty of napkins, and possibly a bib for these delicious honey and tamarind pork spare ribs. Don't scrimp on the marinading time, because that is what gives these ribs their amazing flavour.
five-spice, honey & tamarind pork spare ribs
4
1H

Ingredients

Noodle salad

Method

Honey and tamarind pork spare ribs

1.Combine ribs with remaining ingredients in large non-metallic shallow dish. Cover; refrigerate 3 hours or overnight.
2.Drain ribs; reserve marinade. Cook ribs on heated oiled covered barbecue (or grill or grill pan), turning occasionally, about 25 minutes. Remove ribs from barbecue; cover, stand 5 minutes.
3.Meanwhile, make noodle salad.
4.Bring reserved marinade to the boil in small saucepan; boil, uncovered, about 3 minutes or until sauce thickens slightly. Add 2 teaspoons of the hot sauce to the noodle salad; season to taste.
5.Cut ribs into pieces; serve with noodle salad and hot sauce.

Noodle salad

6.Place noodles in large heatproof bowl; cover with boiling water. Stand until tender; drain. Rinse under cold water; drain.
7.Meanwhile, cook vegetables on heated oiled barbecue until browned lightly and tender. Place noodles and vegetables in large bowl with oil, juice and coriander; toss gently to combine.

Baby pak choy is very similar to baby buk choy, only it has pale green stems, rather than white, and has a flatter, spoon-shaped leaf, whereas the leaves of baby buk choy have more crinkles in them. They are cooked in the same way and are interchangeable in recipes.

Note

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