adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Sticky hoisin pork ribs with wombok & peanut salad
0 Likes
Prep Time:
70 minutes
Cook Time:
25 minutes
Total Time:
95 minutes
Dani Venn's mouthwatering sticky hoisin pork ribs paired with wombok and peanut salad - ideal for hosting a gathering.
Ingredients:
  • 1 kg pork ribs
  • 135.00 gm hoisin sauce
  • 21.00 gm dark soy sauce
  • 65.63 gm light soy sauce
  • 20.00 ml Chinese cooking wine
  • 4.50 gm sugar
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1000.00 ml thinly sliced wombok (Chinese cabbage)
  • 125.00 ml coriander leaves
  • 62.50 ml thinly sliced mint leaves
  • 125.00 ml thinly sliced onions
  • 187.50 ml roughly chopped unsalted roasted peanuts
  • 42.00 gm light soy sauce
  • 2 tsp rice wine vinegar
  • 1 tsp sesame oil
Instructions:
  • Mix the marinade ingredients in a bowl until fully combined.
  • Lay the ribs on a baking tray and generously coat them with the marinade, setting aside 1/2 cup of the mixture. Cover with cling wrap and let marinate at room temperature for 1 hour.
  • Preheat the oven to 180C (160C fan forced).
  • Place the baking tray in the oven and cook the ribs for 25 minutes, basting them with the reserved marinade every 5 minutes for a sticky and glazed finish.
  • To prepare the salad, mix together wombok, coriander, mint, onion, and peanuts in a salad bowl. In a separate bowl, whisk the dressing ingredients together until combined, then drizzle over the salad just before mixing.
  • After the ribs are cooked, let them rest for 10 minutes before slicing into individual ribs. Serve with a side salad.

Similar Recipes