Tan­doori Pork Ribs and Mango Salad

Serves 6, Prep 50 mins, Cook 20 mins

New Idea - - New Food Idea -

3 racks Amer­i­can-style pork spare ribs

(2kg), halved Salt and pep­per, to taste Nat­u­ral yo­ghurt and lime halves, to serve

SAUCE 2 tblsps vegetable oil 2 onions, finely chopped 1 tblsp finely grated fresh gin­ger 3 cloves gar­lic, crushed 330ml bot­tle pale ale ¾ cup mango chut­ney ¹⁄³ cup tan­doori paste 2 tblsps malt vine­gar

MANGO SALAD 2 large man­goes, peeled, chopped 1 baby cos let­tuce, trimmed, shred­ded ¹⁄³ cup thinly shred­ded fresh mint 2 tblsps lime juice 1 long green chilli, de­seeded,

finely chopped 1 Place ribs in a stock­pot. Cover with cold wa­ter. Bring to boil. Gen­tly boil, un­cov­ered, for about 30 min­utes, or un­til ten­der. Drain. 2 Mean­while, make sauce. Heat oil in a large saucepan over medium heat. Add onions, gin­ger and gar­lic. Cook, stir­ring oc­ca­sion­ally, un­til soft. Add re­main­ing in­gre­di­ents. Bring to boil. Gen­tly boil, stir­ring oc­ca­sion­ally for about 20 min­utes, or un­til thick­ened. Re­move. 3 Di­vide ribs among two large roast­ing pans lined with bak­ing pa­per. Sea­son. Spoon over hot sauce. Turn to coat evenly. 4 Cook in a hot oven (200C) for 10 min­utes. Re­move. Turn ribs. Brush sauce in pans over ribs. Re­turn to oven. Cook for a fur­ther 10 min­utes, or un­til glazed. 5 To make the mango salad, com­bine all in­gre­di­ents in a bowl. Sea­son with salt and pep­per. Toss to com­bine. 6 Serve ribs with salad, yo­ghurt and lime.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.