Plum and chilli pork ribs with crunchy pear coleslaw

Cooking Meat Plum and chilli pork ribs with crunchy pear coleslaw

Serve these sticky pork ribs with pear coleslaw and fresh coriander for a tasty Asian-inspired dish.

Lables: Gluten free Peanut free Tree nut free Wheat free
  1. Preheat oven to 200C. Combine plum sauce, tomato sauce, ginger, garlic and chilli in a small bowl. Place pork ribs in a large glass or ceramic dish. Pour over marinade, tossing to coat. Set aside for 30 mins to develop the flavours.
  2. Place a rack on a baking tray lined with baking paper. Place ribs on rack. Bake, turning once during cooking, for 40 mins or until golden and sticky. Cut into pieces.
  3. Meanwhile, combine sour cream, mayonnaise, lemon juice and mustard in a small bowl. Season. Combine beetroot coleslaw and pear in a large bowl.
  4. Divide pear coleslaw between serving bowls. Drizzle with dressing. Top with ribs and sprinkle with coriander leaves. Serve with lime wedges.

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1/2 cup plum sauce
2 tbsp tomato sauce
1 tsp ginger, finely grated
1 garlic clove, crushed
1 long red chilli, finely chopped
8 Coles Australian Pork Spare Ribs
1/4 cup sour cream
1/4 cup mayonnaise
2 tsp lemon juice
1 tsp Dijon mustard
250g pkt Coles Brand Australian Beetroot Coleslaw
1 pear, cored, thinly sliced
Coriander leaves, to serve
Lime wedges, to serve

Adv

Autors
Preparation time
40
Cooking time
40
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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