Name: Satay pork ribs with coleslaw
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 8
Ingredients: Satay pork ribs; 3 kilogram american-style pork spareribs; 1 cup (280g) crunchy peanut butter; 1/2 cup (125ml) boiling water; 1/3 cup (115g) honey; 2 tablespoon sweet chilli sauce; 2 tablespoon dark soy sauce; 2 clove garlic, crushed; Coleslaw; 1 fresh small red thai chilli, chopped finely; 1 tablespoon lime juice; 3 cup (240g) finely shredded savoy cabbage; 2 carrots (240g), grated finely; 4 green onions, sliced thinly; 1 cup loosely packed fresh flat-leaf parsley leaves; 1/3 cup (100g) mayonnaise; 1/4 cup (60g) sour cream; 2 tablespoon white wine vinegar

Satay pork ribs with coleslaw

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Serves 8

Prep

25M

Cook

Total

1H 25M

Ingredients

Satay pork ribs

3 kilogram american-style pork spareribs

1 cup (280g) crunchy peanut butter

1/2 cup (125ml) boiling water

1/3 cup (115g) honey

2 tablespoon sweet chilli sauce

2 tablespoon dark soy sauce

2 clove garlic, crushed

Coleslaw

1 fresh small red thai chilli, chopped finely

1 tablespoon lime juice

3 cup (240g) finely shredded savoy cabbage

2 carrots (240g), grated finely

4 green onions, sliced thinly

1 cup loosely packed fresh flat-leaf parsley leaves

1/3 cup (100g) mayonnaise

1/4 cup (60g) sour cream

2 tablespoon white wine vinegar

Method

1.Preheat oven to 180°C (160°C fan-forced).

2.Combine ribs with peanut butter, water, honey, sweet chilli sauce, soy sauce and garlic in shallow large baking dish; roast, covered, 40 minutes.

3.Meanwhile, make coleslaw. Combine chilli, lime juice, cabbages, carrots, onions, parsley, mayonnaise, sour cream and vinegar in a large bowl. Refrigerate, covered, until required.

4.Preheat grill. Grill ribs, turning and basting occasionally with juices, about 20 minutes or until browned.

5.Cut ribs into serving-sized pieces; serve with coleslaw.

American-style pork ribs are well-trimmed mid-loin ribs; you will find them at butcher shops and most supermarkets.
Note

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.

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