Hoisin Glazed Pork Ribs with Coconut Rice and Asian Slaw

Hoisin Glazed Pork Ribs with Coconut Rice and Asian Slaw

Ready in 35 minutes Serves 3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, April 1, 2018.

Use tongs or a fork to secure hot ribs while you slice between the bones. Watch ribs carefully while grilling to ensure you don’t burn them.


Ingredients

Rice

  • 200g jasmine rice
  • 165ml coconut cream
  • ¾ cup water
  • Pinch of salt

Ribs

  • 650g pork ribs (at room temperature)
  • 1 x 50cm length of foil
  • 2 Tbsp water
  • 100g hoisin glaze

Slaw

  • 1 Lebanese cucumber
  • 1 carrot
  • 1 apple
  • 1 tsp sesame seeds
  • 2 Tbsp picked coriander
  • 40g chopped, roasted peanuts
  • 40g sweet chilli dressing

To Serve

  • 2 Tbsp picked mint
  • ½ lime

Steps

  1. Preheat oven to 200°C. Cut lime into wedges. Set aside an oven tray. Combine all coconut rice ingredients in a pot and bring to the boil. As soon as is boils, stir and cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid during cooking.
  2. Remove ribs from packet. Place a 50cm x 30cm piece of foil on a flat surface and place ribs in the middle (flesh-side-up). Drizzle over water and 3 tablespoons of hoisin glaze. Wrap up tightly and place on prepared tray. Bake in oven for about 20 minutes until heated through.
  3. While ribs cook, prepare slaw. Peel cucumber and carrot into ribbons and cut apple into matchsticks. Place in a large bowl along with remaining slaw ingredients. Season, mix well and set aside.
  4. After 20 minutes, remove ribs from oven and switch to high grill. Open top of foil and spoon over remaining hoisin glaze. Grill ribs for about 5 minutes, watching carefully until sauce is sticky and slightly caramelised. Set ribs aside to rest and cool slightly before slicing inbetween the bones.
  5. Fluff up grains of coconut rice with a fork.
  6. To serve, divide ¾ cup coocnut rice and slaw between plates. Top rice with ribs and drizzle over any juices left in foil and sprinkle over mint leaves. Serve lime wedges on the side for squeezing over just before eating.

Nutritional Information

Energy 2586 kj
618 kcal
Protein 26.4g
Carbohydrate 55.7g
Fat 29.7g