Ingredients

Method

For the ribs:
• 2 T harissa or Woolworths Flying Goose sambal oelek
• 2 T sriracha hot chilli sauce
• ¾ cup hoisin sauce
• 2 T coconut oil
• 1 kg pork ribs
For the cabbage-and-coconut slaw:
• ½ medium white cabbage, finely sliced
• ¼ cup coconut milk
• 50 g coconut chunks, shaved
• 2 green jalapeños, finely sliced
• 1 lime, juiced

Method

Ingredients

Preheat the oven to 220°C.

For the ribs, combine the sambal oelek, sriracha, hoisin sauce and coconut oil in a large bowl Place the ribs in the mixture and coat evenly.

Place the ribs on a baking tray and roast until sticky and golden, basting often with the mixture.

For the slaw, mix all the ingredients.

Serve with the sticky ribs.

Cook's note: Yes, there’s jalapeño in the slaw but we’re all for fusion when it adds extra bite to sticky, sweet, hot ribs.

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