Baby Back Ribs with Asian Slaw by Adam Handling

Serves

2

Prep Time

4 hours

Cooking Time

10 mins

Ingredients

For the baby back ribs

• 1 portion baby back pork ribs
• 2 tbsp Gochugang paste
• 2 tbsp wholegrain mustard
• Smoked sea salt
• 2 tbsp Maple syrup
• 1 lime

For the ribs’ garnish

• Handful of cashew nuts
• 1 lime, juiced and zested
• 1 spring onion, finely sliced

For the Asian slaw

• 1 baby cabbage, thinly sliced
• 2 whole carrots, grated
• 3 spring onions, thinly sliced
• 60g ginger, grated
• 2 shallot, thinly sliced lengthways
• 1 chilli, thinly sliced
• 1 lime, juiced and zested

Method

To make the baby back ribs

• In a pot, mix the gochuang paste, mustard, sea salt and maple syrup together to form a marinade.
• Lay the ribs out on a sheet of tin foil, with enough foil to completely cover the ribs.
• Pour the marinade on the ribs and rub all over.
• Wrap the foil around the ribs in a parcel.
• Put the parcel on a baking tray and into a preheated oven at 120°C, for roughly 4-5 hours.
• Take the ribs out of the oven and open the foil, so that the ribs are uncovered.
• Put the tray back in the oven for 15 minutes to achieve a nice colouring.
• Take the ribs out of the oven and carefully transfer them onto a clean chopping board.

To make the the ribs’ garnish

• preheat the oven to 180°C.
• Put the cashew nuts on a baking tray and season with salt (no oil is required, as the nuts contain plenty of natural oils).
• Bake for approximately 7 minutes, or until golden. Leave the cashews to cool down.
• Once cool, roughly chop the nuts and set aside.
• Cover the cooked ribs with the juice and zest of the lime, chopped cashews and finely sliced spring onions.
• Cut the ribs in half or quarters, depending on preference, and transfer onto a serving plate.

For the Asian slaw

• Place all ingredients into a large bowl and mix well.