You'll think you're in America as the fresh coleslaw makes a lovely crunchy contrast to these finger-licking sticky ribs.
Serves 6
Ready in 1 hour 20 minutes
Per serving:
477kcals
32g fat (10.1g saturated)
34g protein
14.1g carbs
11.5g sugar
3.7g salt
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.
delicious. tip: you can buy pork spare ribs from Chinese stores or most large supermarkets, or get racks of ribs from your butcher and ask him to halve the rack widthways to make short ribs, about 7.5cm in length.
2. Put the tin on the hob, pour over 1 litre water and bring to the boil. Cover with foil and simmer over a medium heat for 45 minutes, turning regularly to ensure they 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 sauce is thick and syrupy. Once cooked, the ribs should be evenly coated with a dark glaze and the meat very tender.
5. Pile the ribs and pan juices on a platter, put the bowl of slaw alongside and serve with the lime wedges to squeeze over.
© delicious. magazine
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