Juicy and tasty! What more can you want with your sticky pork ribs? Maybe a homemade mango salsa.. You are in for a treat.
Serves44
Prep time20 mins20 minutes
Ingredients
1 overripe mango, stoned, peeled, chopped
¼ cup (60ml) sweet soy sauce
2 tbs brown sugar
2 tbs soy sauce
2 star anise
1 cinnamon stick or quill
1 tsp fennel seeds
800g Coles Australian BBQ Pork Ribs or Pork Spare Ribs
Mango & coconut salsa
2 mangoes, stoned, peeled, finely chopped
½ cup freshly shaved coconut or dried coconut chips
1 long red chilli, seeded, finely chopped (optional)
1 red onion, finely chopped
⅓ cup coarsely chopped coriander
2 tbs finely shredded mint
2 tbs lime juice
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 150°C. Place mango in a food processor and process until smooth. Transfer to a saucepan with the sweet soy sauce, sugar, soy sauce, star anise, cinnamon and fennel seeds. Place over medium-low heat and cook, stirring occasionally, for 5 mins or until the sauce boils and thickens slightly. Set aside for 10 mins to cool slightly.
Step 2
Line a roasting pan with baking paper. Add ribs. Pour over half the mango mixture. Turn to coat. Cover pan tightly with foil. Roast for 1½ hours or until pork is tender and falls off the bone.
Step 3
Uncover and roast, brushing with remaining mango sauce occasionally, for 30 mins or until pork is caramelised.
Step 4
Meanwhile, to make the mango & coconut salsa, combine the mango, coconut, chilli, if using, onion, coriander, mint and lime juice in a bowl.
Step 5
Serve the ribs with the salsa.
Meanwhile, to make the mango & coconut salsa, combine the mango, coconut, chilli, if using, onion, coriander, mint and lime juice in a bowl.
