Thai-style sticky pork ribs with mango salad
- Published: 7 Mar 18
- Updated: 18 Mar 24
These Thai-style pork ribs drenched in a sticky barbecue sauce and then slow-cooked are so finger-licking good you’ll be struggling to share. The sweet peanut and mango salad takes the flavours of this dish to a whole new level.
Ingredients
- Vegetable oil for rubbing
- 2 racks British free-range pork baby back ribs
- 6 tbsp barbecue sauce
- 2 fat garlic cloves, crushed
- 2cm piece fresh ginger, grated
- Grated zest and juice 1 lime
For the mango salad
- 1 red chilli, cut into chunks
- 1 garlic clove
- Juice 2 limes
- 3 tbsp fish sauce
- Splash groundnut oil1 tsp palm sugar (or demerara sugar)
- 1 tsp dried shrimp paste (from larger supermarkets, Asian grocers or amazon.co.uk)
- 1 large mango, thinly sliced1 large papaya, thinly sliced
- 1 shallot, thinly sliced100g salted peanuts, chopped
- Bunch fresh coriander leaves, roughly chopped
- Bunch fresh mint leaves, roughly chopped
Method
- Heat the oven to 170°C/150°C fan/gas 3½. Rub a little oil on the ribs, then put on the roasting rack in a large roasting tin. Season with salt and pepper and pour 350ml water into the tin. Cover the tin tightly with foil, then cook for 2 hours until the meat is tender (see Make Ahead). Remove the ribs and leave to cool if making ahead.
- When ready to serve, turn up the oven to 200°C/180°C fan/gas 6. Mix the barbecue sauce with the garlic, ginger, lime zest and juice. Put the cooked ribs on a foil-lined baking tray and brush generously all over with the barbecue sauce. Cook for 20 minutes until sticky and caramelised (or see Make Ahead).
- For the mango salad, first make the dressing. In the small bowl of a food processor whizz together the chilli, garlic, lime juice, fish sauce, oil, sugar and shrimp paste. (Or finely chop the chilli and garlic and put in a bowl, then add the lime juice, fish sauce, oil, sugar and shrimp paste and mix well.) Toss the dressing in a serving bowl with the mango, papaya, shallot, chopped peanuts and herbs. Serve straightaway with the ribs.
- Recipe from February 2018 Issue
Nutrition
- Calories
- 506kcals
- Fat
- 25.8g (5g saturated)
- Protein
- 41.4g
- Carbohydrates
- 23.9g (20.9g sugars)
- Fibre
- 6.3g
- Salt
- 4g
delicious. tips
The mango salad is also good with roast chicken thighs or pork or beef skewers. It would work well with large griddled prawns too.
Cook the ribs in step 1 up to 2 days ahead, then cover and chill. Add an extra 10 minutes to the cooking time in step 2 to make sure the ribs are piping hot throughout. Make the dressing for the mango salad a few hours ahead, but don’t toss with the salad ingredients until just before serving.
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Thank you Ellie!