Description
This Asian rib recipe with straight-cut chips makes for a delicious, informal meal – perfect for casual entertaining over the weekend.
Ingredients
RIBS
1.4 kg ribs
2 tsp (10 ml) salt + extra
½ C (125 ml) sweet and sour sauce
⅓ C (80 ml) Soy sauce
⅓ C (80 ml / 67 g) brown sugar
¼ C (60 ml) red wine vinegar
1 Tbsp (15 ml) garlic, finely chopped
½ tsp (2.5 ml) ground ginger
½ tsp (2.5 ml) smoked chilli flakes
ground black pepper, to season.
DIP
1 C (250 ml / 250 g) double cream yoghurt
¼ C (60 ml / 15 g) coriander
1 Tbsp (15 ml) mayonnaise
1 Tbsp (15 ml) lemon juice
1 Tbsp (15 ml) sweet chilli sauce
1 tsp (5 ml) garlic, finely chopped
salt and pepper
TO SERVE
3 Tbsp (45 ml) spring onions, finely chopped
3 Tbsp (45 ml) coriander, finely chopped
2 (8 g) chillies, deseeded and thinly sliced
1 (750 g) bag Straight Cut Chips, cooked
Instructions
RIBS
Bring a large pot of water to the boil. Add the ribs and salt, cover and boil for 20 minutes.
Drain and dry the ribs.
Combine the remaining ingredients, whisk until smooth and transfer to a large Ziploc bag. Add the ribs and marinate for at least 1 hour or overnight.
Preheat the oven’s grill. Remove the ribs from the marinade and place on a baking tray. Brush with the remaining marinade. Grill for 12 minutes. Turn the ribs over and grill for a further 12 minutes. Season with some salt and ground black pepper.
DIP
Combine all of the ingredients in a food processor and blend until smooth. Season to taste.
Straight Cut Chips
Preheat the oven to 200 °C. Place the chips on a baking tray and spread out evenly.
Bake for 20-25 minutes until crisp.
To Serve, slice the ribs into portions and sprinkle the spring onions, coriander and chillies on top. Serve the ribs with the Findus Straight Cut Chips and the coriander dipping on the side.
Notes
The ribs can also be cooked on the braai. After boiling and marinating the ribs, cook them over a medium hot fire for 15 minutes per side.
