½ cup Oyster Sauce
½ cup Hoisin Sauce
60g Demerara Sugar
3 Tbls Sesame Oil
½ Red Chilli, finely chopped
1 Garlic Clove, chopped
3cm piece of Fresh Ginger, peeled and finely grated
1.5kg Colcom Pork Ribs
130g plain Yoghurt
½ cup Good Quality Mayonnaise
Zest and juice of 1 lemon
½ tsp Castor Sugar
½ Red Onion, peeled and thinly sliced
2 Baby Purple Cabbages, finely sliced
Handful of fresh Coriander, chopped
1 Red Apple, cored and finely sliced
1 Fennel Bulb and leaves, finely sliced
Salt and freshly ground Pepper, to taste
50g Toasted Sesame Seeds, to garnish
- Preheat the oven to 200°C.
- For the ribs, combine the oyster sauce, Hoisin sauce, Demerara sugar, sesame oil, red chilli, garlic and ginger. Place the ribs on a baking tray and brush with the marinade. Roast the ribs for about 20 - 30 minutes until sticky.
- For the slaw, combine the yoghurt, mayonnaise, lemon zest and juice, castor sugar and coriander. Toss the mixture with the red onions, cabbages, apple and fennel. Season to taste, and sprinkle with toasted sesame seeds.
- Serve with sticky ribs and lime wedges.