Ribs And Coconut Rice
This is the type of food that we love more than most... slow-cooked sticky ribs, a sticky rice and a simple salad that is sharp and refreshing to balance the plate of flavours out. Trust us... you'll be an instant fan!
- 200 ml water
- 200 ml coconut milk
- 1/2 cucumber, deseeded
- 1 red pepper, deseeded
- 1 tbsp rice vinegar
- 1 handful sesame seeds
- 1 pinch dried chilli flakes
- 1 handful fresh coriander
- 1 glug oil
- 3 cloves garlic
- 900 g pork ribs
- 1 tbsp runny honey
- 1 tbsp hoisin sauce
- 100 ml light soy sauce
- 2 pinches salt and pepper
- 2 pinches Chinese 5 spice powder
- 1 tbsp sesame oil
- 300 g basmati rice
Marinate The Pork
Peel and finely dice the garlic.
Marinate the ribs in a bowl with the garlic, honey, hoisin sauce, soy sauce, salt, pepper, five spice and sesame oil for 2 hours or, even better, over night.
Preheat The Oven
Preheat oven to 165°C.
Cook The Ribs
Place marinated ribs in a roasting tin with all the marinade and a tiny splash of water, cover with foil and roast for 2 hours.
Cook The Rice
Run the rice under cold water in a sieve for a minute or so to get rid of excess starch.
Add the soaked and drained rice to a saucepan.
Pour the water and coconut milk into the pan.
Bring to a boil and cook very gently for 12 minutes with the lid on, then turn off the heat and leave for a further 10 minutes until all liquid is absorbed and the rice is cooked.
Make The Salad
Slice the cucumber and red pepper into matchstick sized pieces.
Toss the cucumber and red pepper in a bowl with the rice vinegar, sesame seeds, chilli flakes, coriander and a tablespoon of both sesame oil and soy sauce.
Take the ribs from the oven, and carefully pile up on a serving board.
Serve by placing the ribs on a wooden board with a mound of fluffy coconut rice and plenty of the cucumber salad.
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