Tandoori Pork Ribs and Mango Salad

Serves 6, Prep 50 mins, Cook 20 mins

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.