Name: Sweet chilli ribs with coleslaw
Cook time: 75 min
Total time: 75 min
Yield: 6
Ingredients: 1.5 kilograms pork spare ribs; ⅓ cup (80ml) sweet chilli sauce; 1 tablespoon Kikkoman soy sauce; ¼ cup (60ml) rice wine vinegar; 2 cloves garlic, crushed; 1 teaspoon finely grated ginger; 2 tablespoons finely chopped coriander; Lime dressing; 2 tablespoon lime juice; 2 teaspoon rice wine vinegar; ⅓ cup (80ml) peanut oil; Coleslaw; ½ medium savoy cabbage (850g), shredded finely; 6 green onions (scallions), chopped finely; 1 small red chilli, chopped finely; ½ cup coarsely chopped mint; ½ cup coarsely chopped flat-leaf parsley; ¼ cup coarsely chopped coriander; ⅓ cup (45g) roasted unsalted peanuts, chopped coarsely

Sweet chilli ribs with coleslaw

A little bit sweet and a little bit spicy, these pork ribs are completely finger-licking good.

Skip to Recipe

Serves 6

Cook

1H 15M

Marinate

Pork spare ribs with a little bit sweet and a little bit spicy marinade, served with a fresh coleslaw and lime dressing.

Ingredients

1.5 kilograms pork spare ribs

⅓ cup (80ml) sweet chilli sauce

1 tablespoon Kikkoman soy sauce

¼ cup (60ml) rice wine vinegar

2 cloves garlic, crushed

1 teaspoon finely grated ginger

2 tablespoons finely chopped coriander

Lime dressing

2 tablespoon lime juice

2 teaspoon rice wine vinegar

⅓ cup (80ml) peanut oil

Coleslaw

½ medium savoy cabbage (850g), shredded finely

6 green onions (scallions), chopped finely

1 small red chilli, chopped finely

½ cup coarsely chopped mint

½ cup coarsely chopped flat-leaf parsley

¼ cup coarsely chopped coriander

⅓ cup (45g) roasted unsalted peanuts, chopped coarsely

Method

1.Place ribs in a large disposable baking dish. Combine sauces, rice wine vinegar, garlic, ginger and coriander in a small bowl; pour over ribs. Cover; refrigerate for 3 hours or overnight.

2.Cook ribs in covered barbecue, using indirect heat, following manufacturer’s instructions, for 50 minutes or until browned all over and ribs are cooked through.

3.Meanwhile, to make lime dressing, place all ingredients in a screw-top jar; shake well. Season to taste.

4.To make coleslaw, place cabbage, green onion, chilli, herbs and peanuts in a large bowl with lime dressing; toss to combine.

5.Serve ribs with coleslaw.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy