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Bill Granger's pork ribs, Asian slaw with sweet chilli dressing


Sunday lunch the day after spending Saturday up in the trees for Martha's birthday (you had to be there to appreciate it .... and just how much Lisa hated it ... but like a good Mum she kept at it until the bitter end of the last zip line).

Martha was out so it was just Joe, Lisa and I. We needed something easy, healthy and that the Tesco at the end of the road would have the ingredients for.

Bill Granger may have a weird need to smile at almost anything (like in the picture above. He's eating an apple for God's sake, what's to smile about?) and lets face it he's got an irritatingly perfect life, but his laid back food is perfect for an occasion like this.

The ribs are a bit of an adaptation of one of his recipes from the book 'Holiday' ...the other a straight rip off.

The Ribs

Ingredients


50ml ketchup
20 ml sweet chilli sauce
2 Tbsp Soy Sauce
2 Tbsp Olive Oil, plus extra to brush
1 Tbsp Honey
2 Tsp Grated Fresh Ginger
2 Garlic Cloves, crushed
A pile of pork spare ribs

Method

Stir together the ketchup, sweet chilli sauce, soy sauce, olive oil, honey, ginger and garlic in a shallow non-metallic dish. Add the pork and stir well. Cover and marinate in the fridge for at least 2 hours.

Preheat your to 180 deg. Cook the ribs for 30-40 minutes, or until cooked to your liking.


Asian slaw

Ingredients

For the slaw
2 tbsp caster sugar
2 tbsp rice vinegar, or white vinegar
2 large Carrots, cut into thin matchsticks
2 large handfuls shredded white cabbage
2 large handfuls shredded red cabbage
4 stalks Celery, trimmed, cut into thin matchsticks
1 large red onion, thinly sliced
1 large handful fresh Vietnamese mint leaves, (or ordinary mint leaves)
1 large handful coriander leaves

For the sweet chilli dressing

1 tbsp rice vinegar, or white vinegar
1 tbsp caster sugar
1 1/2 tbsp lime juice
2 tbsp Fish Sauce
2 long red chillies, deseeded and finely chopped
1/2 tsp Salt


Method

For the slaw: mix together the sugar and rice vinegar, then add the carrot and leave to marinate for 20 minutes.

For the dressing: mix together all the ingredients, stirring until the sugar has dissolved.

Put the white and red cabbage in a large mixing bowl. Drain the carrot and add to the cabbage with the celery, onion, mint and coriander. Add the dressing to the salad and toss together.
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