guava-basted sticky ribs

guava-basted sticky ribs

guava basted sticky ribs

Serve these guava-basted sticky ribs with a crunchy coleslaw and some oven-baked chips for a relaxed supper.

  • 1 hr 30 mins
  • 4
  • Intermediate

INGREDIENTS

  • 410g tin guava halves, drained
  • 125ml BBQ sauce
  • 1kg lightly smoked pork ribs

FOR THE COLESLAW

  • 60ml olive or avocado oil
  • 8ml soy sauce
  • 30ml white wine vinegar
  • 60ml castor sugar
  • ¼ red cabbage, thinly sliced
  • ¼ green cabbage, thinly sliced
  • 2 carrots, peeled and thinly sliced
  • 100g mange tout, thinly sliced
  • large handful coriander
  • oven-baked chips, to serve

METHOD

  1. Preheat oven to 200°C. Line a large baking tray with baking paper. Blitz the guavas until smooth. Pass the purée through a sieve to remove the pips.
  2. Combine the purée and BBQ sauce, brush over the pork ribs, then place on the prepared baking tray.  Roast for 1 hour, turning and basting until cooked.
  3. For the coleslaw, whisk the oil, soy sauce, vinegar and sugar until the sugar has dissolved. Set aside. Place the cabbage, carrots, mange tout and dressing in a large bowl and toss to combine. Serve the sticky ribs with the coleslaw and chips.

Magazine issue date: Jan, 2019


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