Pork Chilli Spare Ribs with crispy shallots and coriander
- Preparation Time: 75 mins
- Serves: 2-4
- Cooking Time: 150 mins
- Ready Time: 225 mins
- Cooking Method: Barbecue
- Difficulty: easy
Pork Spare Ribs
MARINADE
250g hoisin sauce
250g tomato sauce
250g Korean chilli paste
Shallots
Fresh Coriander
PREPARING THE RIBS
Pat dry with a paper towel, using a sharp knife lift the membrane from the back side of the ribs, once slightly lifted you should be able to pull free. If your fingers are slightly slipping add salt for more grip.
Line a baking tray with tinfoil, add pork ribs and smother 2/3 of the recipe on the ribs.
Cover with more tinfoil and fold to seal.
Marinate in the fridge for up an hour.
TO COOK
Preheat oven to 120, bake for 2 hours in the centre of the oven.
Remove from oven and remove top foil, base again with left over sauce mix, place back in the over, adjust temperature to 180 and roast for 20 minutes.
When the ribs are cooked, remove from oven, sprinkle with toasted sesame seed, crispy shallots and chopped coriander (or replace with spring onions). If making for children or those sensitive to chilli substitute for more tomato sauce.
TO SERVE
Serve with a side of steamed rice and Asian coleslaw.
Shop Ingredients
Pepper and Me Chilli Sesh Oil 200gm
Sichuan chilli oil Gluten-Free, Dairy-Free, Sugar-free, vegan. Contains Canola oil, spices, garlic, ginger, spring onion. 200ml.
Pepper and Me Gotcha Good Sauce 300ml
The Pepper & Me version of classic Korean Gochujang sauce. The sweet and spicy balance with some salty soy and a
