Barbecue Pork Ribs with Asian Coleslaw

14 Ingredients

Number of servings

4

3 cloves garlic, crushed
1 cup bean sprouts, trimmed
1 red capsicum, deseeded, thinly sliced
1 carrot, peeled, cut into thin sticks
1/2 cup mint, leaves shredded
1/2 wombok, finely shredded
1/2 cup tomato sauce
2tablespoons hoisin sauce
2tablespoons honey
2tablespoons sweet chilli sauce
1/2 cup ranch dressing
1.50kilograms pork ribs
2tablespoons lemon juice
1-2 bread rolls (to serve)

Nutrition per serving

51% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Place ribs into a large saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat and simmer for 20 minutes or until cooked through. Drain and cool.

Step 2 of 4

Combine tomato sauce, honey, sweet chilli sauce, hoisin, lemon juice and garlic in a bowl. Arrange ribs into a large ceramic dish in a single layer. Pour marinade over ribs, turning to coat. Cover and refrigerate for 1 hour or overnight if possible.

Step 3 of 4

Heat a barbecue hotplate on high. Add ribs and cook for 8 mins. Turn and cook for a further 8 mins or until cooked through.

Step 4 of 4

To make coleslaw, combine cabbage, carrot, capsicum, bean sprouts, mint and dressing in a large bowl. Toss until well combined. Serve with Asian coleslaw and bread rolls.