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!
Servings: 2
Ingredients
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
Instructions
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 serve:
- Serve with a good helping of the red cabbage and mint slaw ( recipe below).
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.
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