Name: Sticky lemon & chilli pork ribs
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1.2 kilogram pork belly ribs; 2 tablespoon olive oil; 1 tablespoon lemon rind, finely grated; 1 tablespoon fresh oregano, finely chopped; 1 tablespoon caster (superfine) sugar; 1 teaspoon dried chilli flakes; 400 gram canned white beans, rinsed, drained; 2 tablespoon lemon juice; 2 tablespoon hot water; 1 clove garlic, crushed; 1 cup fresh flat-leaf parsley leaves, loosely packed; 1/2 cup fresh small basil leaves, loosely packed; 1/3 cup fresh oregano leaves, loosely packed; 125 gram grape tomatoes, halved; 1 tablespoon lemon juice; 2 teaspoon olive oil

Ingredients

1.2 kilogram pork belly ribs

2 tablespoon olive oil

1 tablespoon lemon rind, finely grated

1 tablespoon fresh oregano, finely chopped

1 tablespoon caster (superfine) sugar

1 teaspoon dried chilli flakes

400 gram canned white beans, rinsed, drained

2 tablespoon lemon juice

2 tablespoon hot water

1 clove garlic, crushed

1 cup fresh flat-leaf parsley leaves, loosely packed

1/2 cup fresh small basil leaves, loosely packed

1/3 cup fresh oregano leaves, loosely packed

125 gram grape tomatoes, halved

1 tablespoon lemon juice

2 teaspoon olive oil

Method

1.Combine ribs with remaining ingredients in large bowl,season. Cover, refrigerate 3 hours or overnight

2.Cook ribs on heated oiled barbecue (or grill or grill pan) about 20 minutes. Remove ribs from barbecue, cover, stand 5 minutes

3.Meanwhile, make white bean puree, blend or process ingredients until smooth, season to taste. To make herb salad, place ingredients in medium bowl, toss gently to combine, season to taste

4.Serve ribs with puree and salad.

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