Sticky hoisin pork ribs with wombok & peanut salad

Recipes / Meat

Dani Venn has created these delicious sticky hoisin pork ribs with wombok & peanut salad - perfect for entertaining.

Recipe «Sticky hoisin pork ribs with wombok & peanut salad» presented in category Recipes / Meat, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 1 kg Coles pork ribs, 1/2 cup hoisin sauce, 1 tbsp dark soy sauce, 1/4 cup light soy sauce, 1 tbsp Chinese cooking wine , 1 tsp sugar, 1 tsp minced garlic, 1 tsp minced ginger , 4 cups thinly sliced wombok, 1/2 cup coriander leaves, 1/4 cup thinly sliced mint leaves, 1/2 cup thinly sliced onions, 3/4 cup roughly chopped unsalted roasted peanuts, 2 tbsp light soy sauce, 2 tsp rice wine vinegar, 1 tsp sesame oil.

Ingredients:

  • 1 kg Coles pork ribs 
  • 1/2 cup hoisin sauce 
  • 1 tbsp dark soy sauce 
  • 1/4 cup light soy sauce 
  • 1 tbsp Chinese cooking wine 
  • 1 tsp sugar 
  • 1 tsp minced garlic 
  • 1 tsp minced ginger 
  • 4 cups thinly sliced wombok 
  • 1/2 cup coriander leaves 
  • 1/4 cup thinly sliced mint leaves 
  • 1/2 cup thinly sliced onions 
  • 3/4 cup roughly chopped unsalted roasted peanuts 
  • 2 tbsp light soy sauce 
  • 2 tsp rice wine vinegar 
  • 1 tsp sesame oil 

Instructions

  1. Combine marinade ingredients together in a bowl and mix well to combine.
  2. Place ribs on a baking tray and pour over marinade, coating well, reserving 1/2 cup of the mixture. Wrap with cling wrap and set aside for 1 hour at room temperature to marinate.
  3. Preheat oven to 180C (160C fan forced).
  4. To cook ribs, place baking tray in oven and cook for 25 minutes, basting ribs with the reserved marinade every 5 minutes to ensure the ribs become sticky and glazed in sauce.
  5. Meanwhile to make salad, combine wombok, coriander, mint, onion and peanuts in a salad bowl. Whisk dressing ingredients in a separate bowl to combine and just before stirring toss through salad.
  6. When ribs are cooked through, allow them to rest for 10 minutes before carving into individual ribs, serve with salad.