Thai Style Sticky Ribs
Starter | with Chilli, Peanuts, Spring Onion and Lime
- Peanut
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
- May contain traces of allergens
Tender, and with a kick of heat balanced by peanuts, spring onion and lime, these Thai Style Sticky Ribs make for the perfect addition to mealtimes. We recommend pairing with curries or serving as a starter to burgers for a real treat.
Ingredients
1 pack(s)
Pork Rib Rack
75 grams
Red Thai Style Paste
25 grams
Salted Peanuts
(Contains: Peanut May be present: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
1 unit(s)
Lime
1 unit(s)
Red Chilli
1 unit(s)
Spring Onion
Not included in your delivery
2 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Remove the pork ribs from the packaging. Place in an ovenproof dish along with any juices. Drizzle over the red Thai style paste and season with salt and pepper.
c) When the oven is hot, roast on the top shelf for 25-30 mins. IMPORTANT: Ensure the pork is piping hot throughout.
a) Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.
b) Zest and quarter the lime into wedges. Thinly slice the chilli (prepare less if you'd prefer things milder). Trim and thinly slice the spring onion.
c) When the ribs are halfway through cooking, remove from the oven, drizzle over the honey (see pantry for amout) and toss to coat.
d) Return to the oven and roast for the remaining time until sticky.
a) Once the pork ribs are cooked, slice between the bones to separate them into individual pieces. Add the ribs back to the baking dish and toss to coat in the sauce in the dish.
b) Pop them on a serving platter and squeeze some lime juice over the ribs.
c) Sprinkle over the chilli, spring onion, crushed peanuts and lime zest.
d) Serve with any remaining lime wedges for squeezing over to finish.
Enjoy!
