Spicy Korean pork ribs with peanut sauce
INGREDIENTS
2kg pork loin ribs
2 cloves garlic, crushed
1 tsp finely grated ginger
¼ cup crunchy peanut butter
1 tbsp sriracha
1 tbsp soy sauce
2 tsp fish sauce
1 tbsp brown sugar
2 tsp sesame oil
2 tbsp lime juice
½ cup coconut cream olive oil in a spray bottle
2 small cucumbers, deseeded, halved lengthways and thinly sliced
2 long red chillies, finely chopped
to serve: lime wedges and steamed jasmine rice
METHOD
1 Using a small, sharp knife, remove the layer of membrane from the back of the ribs (or ask your butcher to do this for you). Place the ribs in a large saucepan and cover well with water; bring to the boil over medium heat. Reduce the heat and simmer for 45 minutes or until almost tender.
2 Meanwhile, to make the marinade, place the garlic, ginger, peanut butter, sauces, sugar, sesame oil and half the lime juice in a blender or small food processor; blend until smooth. Add the coconut cream and blend until combined. Transfer to a large nonmetallic dish. Drain the ribs, add them to the marinade and turn to coat. Cover the dish and refrigerate for 2 hours.
3 Preheat a 7.3L capacity air fryer to 180°C for 3 minutes.
4 Spray the air fryer basket with olive oil. Remove the ribs from the marinade, scraping off any that has solidified; reserve the remaining marinade.
Cut the rack of ribs into smaller pieces and arrange them in the basket, standing them up and leaning them against the side of the basket and one another. Reset the temperature to
160°C and cook for 20 minutes.
5 Brush the ribs with one-third of the reserved marinade; cook for a further 10 minutes until tender and glazed.
6 Meanwhile, combine the cucumber, chilli and remaining lime juice in a small bowl, then season. Allow it to stand for 10 minutes.
7 To make the peanut sauce, place the remaining reserved marinade and 2 tablespoons of water in a small saucepan over medium-high heat; bring to the boil. Reduce the heat and simmer for 4 minutes or until the sauce has thickened slightly.
8 Cut the ribs into serving-sized pieces and place on a platter; spoon a little peanut sauce over the ribs. Serve with the remaining peanut sauce, cucumber mixture, lime wedges and rice.