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HAPPY 4th JULY! I couldn't not share the celebration with you. Obviously being a Brit I don't really do anything on this date but, considering the fact that for most of my readers this is an extremely important day I decided to go with it.
I wasn't sure how to do this on a fashion front so for a bit of a change I decided to do a lifestyle thing: food.
I have been ill for the past few days and off school today so watching day time telly I saw this amazing recipe; Sticky ribs OMG, they look fab :)
For the ribs
2kg pork spare ribs, baby back if possible
1 small chilli, finely chopped
4 cloves garlic, finely chopped
300ml tomato ketchup
300ml dark soy sauce
125g runny honey
1 piece of ginger, peeled and finely grated
1 tbsp of Worcestershire sauce
For the slaw
1 Chinese cabbage, finely shredded (use white cabbage if you can't find Chinese)
5 jarred jalapeno peppers, finely shredded
150g spring onions, finely shredded
A pinch of chopped coriander
150g Daikon radishes, finely shredded (use regular radishes if you can't find Daikon)
10g garlic puree
½ litre rice vinegar
10g red chilli flakes
10g black sesame seeds (optional)
Potato wedges (optional)
For the ribs
1. Place all the ingredients apart from the ribs into a bowl and mix well. Add the ribs and coat well.
2. Place the ribs into a deep oven tray, then pour over the ketchup mix, and 1 pint of water.
Cover with tin foil and cook in a preheated oven (200c) for 35 minutes.
3. Remove the tin foil and cook for a further 45-50 minutes, stirring occasionally, until sticky and the sauce is coating the ribs, which should be tender.
4. If the ribs are cooked and the sauce is not at coating consistency, remove the ribs and reduce the sauce in a pan until sticky then mix over the ribs.
For the slaw
1. Place the shredded cabbage in ice water and set aside.
2. Rinse the radishes under cold water.
3. Drain the cabbage and radishes and add the sliced spring onions and jalapeno.
4. Add the remaining ingredients and season according to taste.
5. Allow to stand for 2-3 hours, drain and serve with the sticky ribs and potato wedges, if desired.
TUCK IN; YUMMY
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