How to make it

  • To prepare pork ribs, whisk barley malt, vinegar, soy and wine in a medium bowl.
  • Dry fry chilli flakes and peppercorns in a small frying pan over low heat until fragrant. Using a mortar and pestle or mini processor, process spice mix, fresh ginger and 2 cloves of the garlic to a paste. Stir paste into malt mixture.
  • Preheat oven to 150C.
  • Place ribs, onions and remaining garlic in a flameproof casserole dish. Add malt mixture. Toss to combine.
  • Cook, covered, in the oven for 1 hour or until tender.
  • Increase oven to 180C.
  • Transfer ribs to a roasting pan. Cook for about 30 minutes or until browned and caramelised.
  • Place casserole dish with sauce from ribs over a medium heat. Simmer until thickened.
  • To prepare beans, deep fry beans in a wok for 2-3 minutes or until they just begin to wilt and wrinkle. Drain on absorbent paper.
  • Empty all but 2 tablespoons of the oil from the wok. Add garlic, eschallots, ginger and chilli. Stir fry for 1 minute. Add beans. Stir fry for another minute. Season.
  • Heat a lightly oiled frying pan. Cook limes, cut-side down until golden brown and caramelised.
  • Serve ribs, sauce and beans with rice and lime halves.

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