Tamarind and Soy Ribs with Crunchy Slaw
Ingredients
3 ocado british pork rib racks (approx. 550g each)
1 tbsp of chinese five spice
7 garlic cloves, crushed or grated
4 tbsp of tamarind paste
10 tbsp of palm sugar
2 tbsp of shaoxing rice wine
3 tbsp of kecap manis or dark soy sauce
6 carrots, julienned or grated
1 small red cabbage, finely shredded
1 small red onion, finely sliced
1 handful of of fresh coriander, leaves picked and chopped
1 handful of of fresh flat-leaf parsley, leaves picked and chopped
2 birdseye chillies, finely chopped
3 limes, juiced
8 soft baps, to serve (optional)
5 cm of piece of ginger, finely chopped
1 orange, juiced
9 tbsp of light soy sauce
8 servings
Calories~788 kcal
Protein~35 g
Carbs~84 g
Fat~34 g
Fiber~6 g
Sugar~38 g
Total recipe
Calories~6,300 kcal
Protein~280 g
Carbs~670 g
Fat~270 g
Fiber~50 g
Sugar~300 g
Method
Step 1
Using a sharp knife, separate the ribs and place in a big roasting tin. Sprinkle over the Chinese five spice and 1 tsp salt, and rub in.
Step 2
For the marinade mix 5 garlic cloves, ginger, tamarind, 4 tbsp palm sugar, orange juice, 3 tbsp light soy sauce, shaoxing rice wine and kecap manis in a bowl, pour over the ribs and massage in. Cover and chill for at least 1 hr, or overnight.
Step 3
Get the ribs out of the fridge to come to room temperature while the oven preheats to 140°C/120°C fan/gas 1. Cook, uncovered, for 3 hrs, until tender.
Step 4
Remove the ribs from the oven and set the grill to its highest setting. Baste the ribs and arrange in a layer on a grill rack; char for 3-5 mins, turning and basting once.
Step 5
For the slaw, combine the carrots, red cabbage, red onion, coriander, parsley in a salad bowl. In a small bowl, mix 2 garlic cloves, birdseye chillies, lime, 6 tbsp palm sugar, 6 tbsp light soy sauce in a bowl. Mix the remaining slaw ingredients in a bowl with 6tbsp water and use to dress the slaw before serving.
Step 6
Bring the ribs to the table with the slaw and baps (if using), with any cooking juices on the side, to use as sauce.
