Succulent ribs with tangy spice flavour
I made this dish on a really hot day as the slow cooker emits very little heat, and the salad required no heat elements either - perfect! Very few steps as well makes this dish super easy without loosing out on delicious oriental flavours and succulent meat.
The Vietnamese style-salad is also super easy (just requires a bit of chopping) and adds some variety to your standard salad or vegetables.
Ingredients
Serves 3-4
1kg rack of ribs
2 tbsp sesame oil
4tbsp soy sauce
4tbsp runny honey
6tbsp teriyaki sauce
2 tsp Chinese five-spice powder
juice of 2 limes
2 dried chilli, diced or 1tsp chilli flakes/powder
Directions
Mix all the ingredients, other than the ribs, in a bowl to create the marinade
Chop the ribs into pieces that will easily fit in your slow cooker
Coat the ribs in the marinade and season with salt and pepper
Add to the slow cooker and cook for 8 hours on low, finish off in the oven for the last hour to thicken up the sauce and glaze the ribs
Bonus recipe: Vietnamese-style salad
Ingredients
150g sugar snaps, halved horizontally
1 carrot shavings (use a peeler to shave ribbons of carrot)
6 radishes, thinly sliced
2 spring onions, thinly sliced
handful of mint leaves, torn
1 red chilli, chopped
2 garlic cloves, crushed
1 lime, juiced
2 tbsp rice wine vinegar
Directions
Mix the chilli, garlic, lime and rice wine vinegar together in a bowl
Add the other ingredients into the sauce bowl and mix together
Comentarios