- 2 T cocoa
- 2 T brown sugar
- 1 T salt
- 1¼ T five-spice
- 3 red chillies, finely sliced
- 1 x 3 cm ginger piece, grated
- 2 garlic cloves, grated
- 2 T coconut oil
- 1 pork ribs rack, cut into single ribs
- 2 beetroot
- 1 x 3 cm butternut piece
- 2 sweet potatoes
- 6 Woolworths Rainbow carrots
- 500 ml vegetable oil
- 8 T crème fraîche
- 1-2 T coconut cream
- Sea salt and freshly ground black pepper, to taste
- ¼ red onion, diced
Mix the cocoa, sugar, salt, five-spice, 2 chillies, ginger, 1 garlic clove and coconut oil into a paste. Coat the ribs in the marinade. Marinate for 30 minutes or overnight.
Preheat the oven to 200°C and bake the ribs for 30 minutes. Turn the grill up to its highest temperature and grill the ribs to finish.
Slice the beetroot, butternut and sweet potato very thinly and fry in the oil until crisp. Fry the carrots whole. Mix the crème fraîche with the coconut cream. Add the remaining garlic, salt and pepper and mix with the onion. Serve with the ribs and vegetable chips. Garnish with the remaining sliced chilli.