2kg pork ribs
10g of garlic cloves, chopped
10g of fresh ginger, finely chopped
1/2 red chilli, finely chopped
3 limes, juice only and zest of one lime
50g of caster sugar
50g of white wine vinegar
2 tbsp of clear honey
1/2 tsp fresh coriander, finely chopped
salt
black pepper

Method

1. Begin by par-cooking the ribs. Place the ribs in a large saucepan, cover with water and bring to the boil. Simmer for 90 minutes until tender, then drain and set aside to cool (2kg pork ribs)

2. To make the marinade, mix all the remaining ingredients in a large bowl and rub over the ribs. Cling film the bowl and place in the fridge to marinate overnight, or for at least 4 hours

10g of garlic cloves, chopped
10g of fresh ginger, finely chopped
1/2 red chilli, finely chopped
3 limes, juice only and zest of one lime
50g of caster sugar
50g of white wine vinegar
2 tbsp of clear honey
1/2 tsp fresh coriander, finely chopped
salt
black pepper

3. Preheat a barbecue or grill to a high heat
4. Cook the ribs on the barbecue for 5 minutes each side, basting them throughout with any remaining marinade, until sticky and golden. Remove from the grill and serve

HC43K