Recipe

Satay pork ribs with coleslaw

  • 25 mins preparation
  • 1 hr cooking
  • Serves 8
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Ingredients

Satay pork ribs
  • 3 kilogram american-style pork spareribs
  • 1 cup (280g) crunchy peanut butter
  • 1/2 cup (125ml) boiling water
  • 1/3 cup (115g) honey
  • 2 tablespoon sweet chilli sauce
  • 2 tablespoon dark soy sauce
  • 2 clove garlic, crushed
Coleslaw
  • 1 fresh small red thai chilli, chopped finely
  • 1 tablespoon lime juice
  • 3 cup (240g) finely shredded savoy cabbage
  • 2 carrots (240g), grated finely
  • 4 green onions, sliced thinly
  • 1 cup loosely packed fresh flat-leaf parsley leaves
  • 1/3 cup (100g) mayonnaise
  • 1/4 cup (60g) sour cream
  • 2 tablespoon white wine vinegar

Method

Satay pork ribs with coleslaw
  • 1
    Preheat oven to 180°C (160°C fan-forced).
  • 2
    Combine ribs with peanut butter, water, honey, sweet chilli sauce, soy sauce and garlic in shallow large baking dish; roast, covered, 40 minutes.
  • 3
    Meanwhile, make coleslaw. Combine chilli, lime juice, cabbages, carrots, onions, parsley, mayonnaise, sour cream and vinegar in a large bowl. Refrigerate, covered, until required.
  • 4
    Preheat grill. Grill ribs, turning and basting occasionally with juices, about 20 minutes or until browned.
  • 5
    Cut ribs into serving-sized pieces; serve with coleslaw.

Notes

American-style pork ribs are well-trimmed mid-loin ribs; you will find them at butcher shops and most supermarkets.

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