5 Ingredients: Sticky Five-Spice Pork Ribs with Red Cabbage Slaw
If you think one lot may not be enough, use double the ingredients. They can be easily reheated in an oven - covered with foil, or on a barbecue!
For the Sticky Five-Spice Pork Ribs:
- 500 g spare pork ribs
- 1/4 cup ketjap manis
- 2 garlic cloves crushed
- 3 tbsp honey
- 1 tsp five spice
For the Red Cabbage Slaw:
- 1/4 small red cabbage shredded thinly
- 1/4 cup raisins
- large handful of mint leaves sliced thinly
- 1/4 cup fat-free Italian dressing
- 1 tbsp sesame oil
- 1 tsp unrefined sugar
- freshly ground black pepper
To marinade the Ribs:
Combine ketjap manis, garlic, honey and five spice in a large bowl. Add spare ribs, mix to cover and marinade for at least 30 minutes (best overnight).
To make the Sticky Five-Spice Pork Ribs:
Preheat oven to 180C (160C fan-forced, 350F, Gas mark 4).
Place ribs with the marinade in an ovenproof dish, cover with aluminium foil and cook in the oven for 1.5 hours.
After this time remove the foil and roast uncovered for another 15 minutes.
Drain fat and marinade off into a small saucepan and return ribs to the oven for another 15 minutes to dry roast and crisp up.
In the meantime cook down the marinade on low heat until it resembles sticky barbecue sauce in consistency.
Spread over the ribs and allow to rest in the oven for another couple of minutes before serving.
To make the Red Cabbage Slaw:
Combine all ingredients in a bowl and mix.
Season with black pepper to your liking.
Cover with cling wrap and chill until serving.