Chilli lime pork ribs with beansprout salad

Chilli lime pork ribs with beansprout salad


  • 2 long red or green chillies, finely chopped (depends how hot you like)
  • 2 teaspoons finely grated lime rind
  • 1/4 cup lime juice
  • 1 tablespoon kecap manis (Kecap manis is a dark brown, syrupy, Indonesian soy sauce. It has a sweeter flavour than normal soy sauce.)
  • 1/3 cup firmly packed brown sugar
  • 2 garlic cloves, crushed
  • 8 (1.2kg)or (8lb) pork spare ribs, cut into 5cm pieces
  • canola oil cooking spray

Bean sprout salad

  • 1/2 cup fresh mint leaves, torn
  • 2 cups beansprouts, trimmed
  • 1 red capsicum, thinly sliced
  • 1 Lebanese cucumber, halved, thinly sliced
  • 2 tablespoons red wine vinegar

  1. Combine chilli, lime rind, lime juice, kecap manis, sugar and garlic in a jug. Place pork in a large, shallow, glass or ceramic dish. Pour over chilli mixture. Turn pork to coat. Refrigerate, covered, for 30 minutes.

  2. Spray a barbecue plate or chargrill with oil. Heat over medium-high. Cook pork for 5 to 6 minutes each side or until browned and cooked through. Transfer to a plate. Cover with foil. Stand for 5 minutes.

  3. Meanwhile, make beansprout salad: Combine mint, beansprouts, capsicum, cucumber and vinegar in a bowl. Toss to combine.

  4. Serve pork with salad.




12:27 AM | |

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