Ginger spare ribs with Asia-Coleslaw
very easy
135 mins
135 mins
Ingredients
- 4 Onions
- 1 kg Spareribs (pork ribs)
- 7-10 Tbsp salt, pepper, sugar
- 1 TEASPOON black peppercorns
- 3 Garlic cloves
- 1 piece(s) (approx. 10 g) Ginger
- 1 Tomato
- 1 TABLESPOON demerara sugar
- 4 TABLESPOONS White wine vinegar
- 7-10 Tbsp 1 1⁄2 Tbsp oil
- 1 TEASPOON Tomato paste
- 2 TABLESPOONS Hoisin sauce
- 2 TABLESPOONS Soy sauce
- 1⁄2 (approx. 400 g) Chinese cabbage
- 2 Carrots
- 100 g ripened cream
- 7-10 Tbsp Juice of 1 lime
- 1 TABLESPOON Sesame
- 2 stem(s) Parsley
- baking paper
Directions
- 1
Onions peel, 3 in columns cut. Wash the spare ribs. Put meat and onion slices in a pot. Pour enough water to cover the meat. Add 2 tsp salt and peppercorns.
- 2
Bring to the boil, cover and cook for about 1 1⁄4 hours.
- 3
In the meantime, dice the remaining onion for the spare rib paste. Peel and chop the garlic. Peel and finely grate the ginger. Wash and coarsely dice the tomato. Place the prepared ingredients with salt, pepper, brown sugar, vinegar, oil, tomato paste, hoisin and soy sauce in a tall mixing bowl and blend finely with a hand blender.
- 4
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line a baking tray with baking paper. Remove spare ribs from the pot, drain and cut into pieces of approx. 3 ribs each.
- 5
Spread on the baking tray and bake in a hot oven for 40-45 minutes. About 20 minutes before the end of the roasting time, brush the meat all around with the paste.
- 6
For the Coleslaw cabbage clean, wash and cut into fine strips. Peel, wash and finely grate the carrots. Mix sour cream, lime juice, salt, pepper and 1 pinch of sugar. Mix cabbage, carrots, sesame and salad dressing.
- 7
Wash parsley, shake dry and chop finely. Arrange spare ribs and coleslaw. Sprinkle with parsley.
Nutrition Facts
740 kcal
23 g
46 g
54 g
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