Korean chilli pork ribs with peanut sauce

Korean chilli pork ribs with peanut sauce

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Fire up the barbecue for these spicy Korean pork ribs. Marinate the meat overnight for maximum flavour.

The ingredient of Korean chilli pork ribs with peanut sauce

  1. 2 garlic cloves, crushed
  2. 2cm piece fresh ginger, finely grated
  3. 1/4 cup crunchy peanut butter
  4. 2 tablespoons lime juice
  5. 2 tablespoons soy sauce
  6. 1 1/2 tablespoons hot chilli sauce (see notes)
  7. 1 tablespoon fish sauce
  8. 1 tablespoon brown sugar
  9. 2 teaspoons sesame oil
  10. 700g pork belly (spare) ribs
  11. 2 Lebanese cucumbers, seeded, thinly sliced
  12. 2 tablespoons rice wine vinegar
  13. 1 green onion, cut into thin strips
  14. 2 long red chillies, thinly sliced
  15. 1/2 cup roasted salted peanuts, chopped
  16. Steamed jasmine rice, to serve
  17. Green oak lettuce, to serve
  18. Fresh coriander sprigs, to serve

The instruction how to make Korean chilli pork ribs with peanut sauce

  1. Place garlic, ginger, peanut butter, lime juice, sauces, sugar and oil in a blender or small food processor. Blend until smooth. Place mixture in a large shallow glass or ceramic dish. Add pork to marinade. Turn to coat. Cover. Refrigerate for 6 hours or overnight.
  2. One hour before serving, combine cucumber and vinegar in a bowl. Season with salt and pepper. Cover. Refrigerate until required.
  3. Heat a well-greased barbecue grill on medium-high heat. Drain pork, reserving marinade. Cook pork, turning occasionally, for 8 to 10 minutes or until cooked through.
  4. Meanwhile, place reserved marinade and 1/4 cup water in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to medium. Simmer for 3 to 4 minutes or until thickened slightly.
  5. Drizzle pork with sauce. Sprinkle with green onion and a little chilli. Drain cucumber. Serve pork with peanuts, rice, lettuce, pickled cucumber, remaining chilli and coriander sprigs.

Nutritions of Korean chilli pork ribs with peanut sauce

fatContent: 1019.813 calories
saturatedFatContent: 63.8 grams fat
carbohydrateContent: 16.3 grams saturated fat
sugarContent: 60.2 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 44.5 grams protein
sodiumContent: 140 milligrams cholesterol

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