Recipe: Ribs And Coconut Rice

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
marinate the pork

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.

preheat the oven

Step 2

Preheat The Oven

Preheat oven to 165°C.

cook the ribs

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.

cook the rice

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.

make the salad

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.

serve it!

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

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