green jalapeños Archives

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10 minutes

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20 minutes

Chinese sticky hot ribs with cabbage-and-coconut slaw

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

For the ribs:

For the cabbage-and-coconut slaw:

Preheat the oven to 220°C.

For the ribs, combine the sambal oelek, sriracha, hoisin sauce and coconut oil in a large bowl Place the ribs in the mixture and coat evenly.

Place the ribs on a baking tray and roast until sticky and golden, basting often with the mixture.

For the slaw, mix all the ingredients.

Serve with the sticky ribs.

Cook's note: Yes, there’s jalapeño in the slaw but we’re all for fusion when it adds extra bite to sticky, sweet, hot ribs.

Chinese sticky hot ribs with cabbage-and-coconut slaw