Lifestyle
Thai-styled sticky pork ribs with RW Chardonnay
Treat your family to tender, succulent pork ribs brushed with layers of delectably sweet glaze and cooked on a fire.
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These pork ribs are a family favourite recipe that never fails.
Serve with a papaya and peanut salad or fresh greens, and pair with a glass of ice-cold Robertson Winery Chardonnay.
Recipe by Robertson Winery.
Ingredients:
- Ribs 800g Smoked Pork back ribs
Marinade
- 300ml BBQ sauce
- 2 crushed cloves of garlic
- 2 cm of finely grated ginger
- 2 Lime zest and juice
- 1 teaspoon of sesame seed oil
- 2 table spoons of soya sauce
Dressing for Salad
- 1 lime zest and juice
- 1 tablespoon sesame seed oil
- 1 teaspoon palm sugar
- 1 clove of garlic finely grated
Papaya and peanut salad
- 1 small handful of fresh coriander
- 6 sprigs of mint leaves
- 8 baby purple salad onions halved and thinly sliced
- 1 red chilli roughly chopped
- 2 small papayas very thinly sliced
- 100g of salted peanuts
- 1 tbs white & black sesame seeds
- ½ tablespoon of black sesame seeds
Method
- Prepare the marinade
- In a large jug pour in all the marinade ingredients and mix well
- Baste the ribs then take them to the fire.
- Place ribs on the fire and cook for 30 minutes, keep basting them while turning.
- Assemble the dressing by pouring all the ingredient into a small mixing bowl then set aside
- Assemble the salad in a large salad bowl add the coriander, mint, baby onions, chillies, papaya, peanuts and sesame seeds.
- Pour the salad dressing over the top and toss the salad well.