40
Endless Summer Mains
NUTRITIONAL
COUNT PER SERVING
25.8g total fat
(6.4g saturated fat);
1717kJ (410 calories);
13g carbohydrate;
28.3g protein;
6.2g fibreSWEET CHILLI RIBS
WITH COLESLAW
PREP + COOK TIME 1 HOUR 15 MINUTES
(+ REFRIGERATION) SERVES 6
1.5kg pork spare ribs
⅓ cup (80ml) sweet chilli sauce
1 tablespoon soy sauce
¼ cup (60ml) rice wine vinegar
2 cloves garlic, crushed
1 teaspoon grated fresh ginger
2 tablespoons finely chopped
fresh coriander
½ medium savoy cabbage (850g),
shredded finely
6 green onions, chopped finely
1 fresh small red chilli, chopped finely
½ cup coarsely chopped fresh mint
½ cup coarsely chopped fresh
flat−leaf parsley
¼ cup coarsely chopped fresh
coriander, extra
⅓ cup (45g) roasted unsalted peanuts,
chopped coarsely
LIME DRESSING
2 tablespoons lime juice
2 teaspoons rice wine vinegar
⅓ cup (80ml) peanut oil
1 Place ribs in a large disposable
baking dish. Combine sauces,
vinegar, garlic, ginger and finely
chopped coriander in a small bowl;
pour all over ribs. Cover; refrigerate
for 3 hours or overnight.
2 Cook ribs in a covered barbecue,
using indirect heat, following
manufacturer’s instructions, for
50 minutes or until browned all
over and cooked.
3 Meanwhile, make lime dressing.
4 Place cabbage, green onion, chilli,
herbs and peanuts in a large bowl
with lime dressing; toss to combine.
5 Serve ribs with coleslaw.
LIME DRESSING
Place ingredients in a screw−top
jar; shake well. Season to taste.