Ingredients
Method
1.Using kitchen scissors, separate ribs into sections; place in large bowl with combined oil, vinegar, sambal, turmeric, cloves, cardamom, garlic, ginger and onion. Toss ribs to coat all over in marinade. Cover; refrigerate 3 hours or overnight.
2.Preheat oven to 220°C (200°C fan-forced).
3.Drain ribs; reserve marinade. Place ribs on wire rack over large shallow baking dish. Roast ribs, brushing frequently with reserved marinade, about 40 minutes or until browned and cooked through, turning once halfway through cooking time.
4.Meanwhile, make coconut pilaf; heat butter in medium saucepan; cook onion and carrot, stirring, until onion softens. Add rice; cook, stirring, 1 minute. Add stock; bring to a boil. Reduce heat; simmer, covered, about 20 minutes or until rice is just tender. Remove from heat; fluff rice with fork. Stir in coriander, coconut and raisins, cover; stand 5 minutes before serving.
5.Serve ribs on coconut pilaf.
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