Serves 6
'); googletag.cmd.push(function() { googletag.display('dfp-300x250-1'); }); document.write(''); }2 kg of pork ribs
'); googletag.cmd.push(function() { googletag.display('dfp-300x250-6'); }); document.write(''); }Marinade
'); googletag.cmd.push(function() { googletag.display('dfp-300x250-2'); }); document.write(''); }Preheat the oven to 220 ° C.
1 Mix all the ingredients for the marinade and rub the ribs with it.
'); googletag.cmd.push(function() { googletag.display('dfp-300x250-3'); }); document.write(''); }2 Marinate the ribs for 20-30 minutes.
3 Arrange the ribs in a single layer in a deep roasting pan.
4 Bake for 30-35 minutes or until glossy brown.
5 Sprinkle the chives over the ribs and serve with coleslaw, rice salad and carrot ribbons.
Serves 8
Dressing
1 Dressing: Mix all the ingredients well until the sugar dissolves.
2 Mix the green and red cabbage, spring onions, mangetout, sesame seeds and almonds. Break the noodles over it and mix through.
3 Add the dressing just before lunch.
Serves 6
Rice
1 Heat the oil in a saucepan over medium heat and fry the onion for 5 minutes until soft.
2 Add the garlic and salt and cook for another 2 minutes until the onion begins to brown.
3 Mix the rice and pour the water. Bring to a boil. Mix with a fork, cover and reduce the temperature to the lowest setting. Let steam for 20 minutes or until there are tunnels visible on top of the rice and the rice is cooked dry.
4 Mix with the spring onions, soy sauce, sesame oil, lemon juice, coriander and sweet chilli sauce. Serve hot
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