RECIPE BY:

Michael Weldon

TIME:

Prep Time: 5 mins
Cook Time: 2hrs

INGREDIENTS:

• 800g Coles Pork Spare Ribs
• 1 cup Massel Chicken Liquid Stock
• 1 200mL bottle ZoOSh Orange & Honey with Seeded Mustard Dressing
• 2tbs white vinegar
• 200mL ZoOSh Coleslaw Dressing
• 1 Apple, shredded
• ¼ White Cabbage, shredded
• 1 Red Onion, sliced thinly
• 1 bunch of Coriander
• 1 lemon
• ¼ cup toasted Sesame Seeds
• Salt

METHOD:

• Preheat oven to 140C
• Align pork spare ribs in a deep oven tray.
• In a mixing bowl, add ZoOSh Orange & Honey with Seeded Mustard Dressing, seeded mustard, brown sugar, chicken stock and white vinegar – whisk together and pour over pork ribs.
• Cover tray with foil and cook in the oven for 1.5 to 2 hours.
• In a separate bowl, make your salad – combine shredded white cabbage, sliced red onion and shredded apple. Add lemon juice, then add sesame seeds, a couple of pinches of coriander leaves, a pinch of salt and dress with ZoOSh Coleslaw Dressing.
• Once the ribs are ready, remove from oven and place the ribs directly onto a hot grill pan on the stove. Pour braising liquid in a separate pan over a medium heat and allow it to reduce (to a maple syrup-type consistency) whilst brushing the ribs with more flavour.
• Once the ribs have caramelised, they’re ready!
• Serve ribs on a plate and pour a generous amount of the braising liquid over the top. Enjoy with a side of the delicious coleslaw and garnish with coriander.