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.

Recipe «Plum and chilli pork ribs with crunchy pear coleslaw» presented in category Recipes / Meat, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.