Recipe: 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!
Ingredients
- 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
Step 1
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.
Step 2
Preheat The Oven
Preheat oven to 165°C.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Serve It!
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. Serves 4
