These tender, sticky ribs are fall-apart fabulous, promise! Start them off in the oven before getting that wow-worthy char under the grill or on the barbecue plate. Served with a creamy Thai basil and lime potato salad, it’s a love story waiting to happen.
½ cup hoisin
½ cup ketchup
½ cup chilli sauce (Use my Marion’s Kitchen Coconut Sriracha or any chilli sauce you prefer or substitute with BBQ sauce for a mild flavour)
3 garlic cloves, finely grated
1 tsp ground coriander
1kg (2.2 lb) rack of pork ribs, cut into individual ribs
vegetable oil for brushing
Creamy Thai basil lime potato salad:
100g (3.5 oz) bacon, diced
5 potatoes (about 800g/28 oz), unpeeled
3 hard boiled eggs, roughly chopped
1/3 cup finely sliced spring onion (scallions)
Preheat the oven to 120°C/250°F.
Combine the hoisin, ketchup and chilli sauce in a large bowl. Reserve ¼ cup in a separate small bowl so you can baste the ribs as they grill later.
Add the pork ribs to the large bowl and toss until each rib is evenly coated. Transfer to a baking tray lined with foil. Place another sheet of foil on top and seal to form a tight foil ‘bag’. Cook in the preheated oven for 90 minutes.
Meanwhile, for the creamy Thai basil lime potato salad, cook the potatoes in boiling salted water for 25 minutes or until tender. Remove them from the water and allow to cool a little. Use a tea towel to hold each warm potato as you peel off the skin. Cut the peeled potatoes into chunky dice and place in a large bowl. Add the remaining salad ingredients and toss until well combined. Cover and store in the fridge until ready to serve.
Remove the ribs from the oven. Turn the oven up to 200°C/390°F.
Transfer the foil bag to a heat-proof surface. Remove the top layer of foil, being careful because the steam inside the bag will be hot. Turn the ribs to coat them in the sauce that’s accumulated in the bottom of the tray.
Heat a barbecue grill plate or frying pan over high heat. Brush the plate or frying pan with oil. Grill the pork ribs for 3-4 minutes each side, basting with the reserved marinade, or until just slightly charred. Transfer to a serving plate and serve with the creamy Thai basil lime potato salad.