Sticky spare ribs and crunchy slaw

 Sticky spare ribs and crunchy slaw

How to make sticky spare ribs and crunchy slaw? Sticky spare ribs and crunchy slaw recipe with ingredients shared on our page.

6 serves Sticky spare ribs and crunchy slaw ingredients

1,5 kg pork spare ribs
6 tbsp dark soy sauce
3 tbsp kecap manis (Indonesian sweet soy sauce)
4 tbsp honey
60g fresh ginger, sliced into thick rounds
4 spring onions
3 tbps Chinese rice wine or sherry vinegar

For the crunchy slaw

6 spring onions, thinly sliced
1 large carrot, cut into short, thin strips
1 small cucumber, cut into short, thin strips
2 tbsp mayonnaise
3 tbsp olive oil
juice of 1 lime, plus extra lime wedges, to serve
salt and freshly ground black pepper

Sticky spare ribs and crunchy slaw recipe

1. Put the spare ribs in a large non-stick roasting tin. Mix the soy sauce, kecap manis and honey in a bowl and pour over the ribs. Add the ginger, whole spring onions and rice wine.

2. Put the pin on the hob, pour over 1 litre of water and bring to the boil. cover with foil and simmer over a medium heat for 45 minutes, turning regularly to ensure the ribs cook evenly.

3. Put all the slaw ingredients in a serving bowl, season, and toss well.

4. Remove and discard the ginger and spring onions from the rib mixture. Increase the heat to high and cook, uncovered, for a further 30-40 minutes, until the suace is thick and syrup. Once cooked, the ribs should be evenly coated with a dark glaze and the meat should be very tender.

5. To serve, pile the ribs and pan juices on a platter, put the bowl of slaw alongside and serve with the lime wedges to squeeze over. Your enjoy meal!

(The crunchy slaw makes a lovely contrast to these finger-licking sticky ribs. Kecap manis is an Indonesian seet soy sauce. )

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