Recipe by Donna Hay
Ingredients
- 8 coriander stalks
- 6 kaffir lime leaves
- 1 brown onion, quartered
- 2 limes, sliced
- 1 x 6cm piece ginger, sliced
- 2 tbsp table salt
- 1/2 cup white vinegar
- 2.5 litres water
- 2kg american style pork ribs
- 10 long red chillies
- 1/4 cup table salt
- 1/2 cup white sugar
- 1 tbsp finely grated ginger
- 1 tbsp finely grated lime rind
- 1/4 cup lime juice
- 2 tbsp white vinegar
- 1/2 cup kecap manis
Method
- Place the coriander, lime leaves, onion, lime, ginger, salt, vinegar, sugar and water in a large saucepan over high heat and bring to the boil. Add the ribs, reduce the heat to medium and cover with a lid. Simmer for 30-40 minutes or until the ribs are tender.
- While the ribs are cooking, make the sweet pickled chillies. Place the chillies in a bowl, sprinkle with the salt and stand for 5 minutes. Transfer to a colander and rinse off the salt. Place the chilli, sugar, ginger, lime rind and juice and vinegar in a small food processor and process until finely chopped. Add the kecap manis and stir to combine.
- Carefully remove the ribs from the cooking liquid and place in a large deep-sided tray or dish. Pour over the chilli mixture and rub evenly over the ribs to coat. Cover with plastic wrap and refrigerate for 30 minutes until cool, or overnight. ( I didn’t do this but it would create a wonderful flavour, I also had made some chilli jam so I used that instead of pickling the chillies and I used the BBQ to finish them off to get a nice caramalization )
- Preheat oven to 220 degrees. Place the ribs on wire racks set over 2 baking trays lined with non stick baking paper. Roast for 20 minutes, brushing with the chilli marinade every 5 minutes, until golden and caramelised. Serve the ribs with the coconut onion rings.
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