Thai-styled sticky pork ribs with RW Chardonnay

These pork ribs are a family favourite recipe that never fails.

Serve with a papaya and peanut salad or fresh greens, and pair with a glass of ice-cold Robertson Winery Chardonnay.

Recipe by Robertson Winery.

Ingredients:

• Ribs 800g Smoked Pork back ribs

Marinade

• 300ml BBQ sauce
• 2 crushed cloves of garlic
• 2 cm of finely grated ginger
• 2 Lime zest and juice
• 1 teaspoon of sesame seed oil
• 2 table spoons of soya sauce

Dressing for Salad

• 1 lime zest and juice
• 1 tablespoon sesame seed oil
• 1 teaspoon palm sugar
• 1 clove of garlic finely grated

Papaya and peanut salad

• 1 small handful of fresh coriander
• 6 sprigs of mint leaves
• 8 baby purple salad onions halved and thinly sliced
• 1 red chilli roughly chopped
• 2 small papayas very thinly sliced
• 100g of salted peanuts
• 1 tbs white & black sesame seeds
• ½ tablespoon of black sesame seeds

Method

1. Prepare the marinade
2. In a large jug pour in all the marinade ingredients and mix well
3. Baste the ribs then take them to the fire.
4. Place ribs on the fire and cook for 30 minutes, keep basting them while turning.
5. Assemble the dressing by pouring all the ingredient into a small mixing bowl then set aside
6. Assemble the salad in a large salad bowl add the coriander, mint, baby onions, chillies, papaya, peanuts and sesame seeds.
7. Pour the salad dressing over the top and toss the salad well.