Sweet chilli and ginger glazed pork ribs with Asian slaw

Cooking Meat Sweet chilli and ginger glazed pork ribs with Asian slaw

Get your taste buds excited with these deliciously sticky sweet chilli and ginger glazed pork ribs served with Asian slaw.

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  1. Combine sweet chilli sauce, ginger, soy sauce and garlic in large bowl. Add pork, turning to coat. Set aside for 1 hour to marinate.
  2. Preheat grill on high. Line a large shallow baking tray with foil. Place pork on tray in a single layer. Grill for 5 mins each side or until browned and sticky, brushing with any reserved marinade while cooking.
  3. To make the Asian slaw, combine all ingredients in a large bowl.
  4. Divide rice, slaw and pork among serving plates. Sprinkle with sesame seeds.

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1/3 cup sweet chilli sauce
5cm-piece fresh ginger, peeled, cut into matchsticks
2 tbsp soy sauce
2 garlic cloves, crushed
8 Coles Australian pork spare ribs
Steamed jasmine rice, to serve
2 tsp sesame seeds, toasted, to garnish
1 cup bean sprouts
2 cups shredded Chinese cabbage
1 long red chilli, cut into matchsticks
1 carrot, cut into matchsticks
2 spring onions, thinly sliced diagonally
2 tbsp lime juice
2 tsp sesame oil
1 tsp soy sauce

Adv

Autors
Preparation time
1:20
Cooking time
10
Difficulty
Medium
Serves
people
Method
Baking
Category
Meat
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