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Tamarind and Soy Ribs with Crunchy Slaw

Tamarind and Soy Ribs with Crunchy Slaw

By OcadoLifePublished on 12 June 2022Meltingly soft meat combines with crisp veg in this Tamarind and Soy Ribs with Crunchy Slaw from chef and broadcaster Jeremy Pang, who comes from three generations of Chinese chefs. Here, his marinade of tamarind, kecap manis (a sweet soy sauce) and rice wine brings moreish sweet-sour-salty-savoury flavours to the ribs, which are combined with a slaw dressed in lime, palm sugar and soy. If you like, you could finish the ribs on a barbecue instead of using the grill.
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Time and servings

1 hr 45 minsTotal time
8Servings
15 minsPrep time
1 hr 30 minsCooking time

Ingredients

  • 3 ocado british pork rib racks (approx. 550g each)
  • 1 tbsp of chinese five spice
  • 7 garlic cloves, crushed or grated
  • 4 tbsp of tamarind paste
  • 10 tbsp of palm sugar
  • 2 tbsp of shaoxing rice wine
  • 3 tbsp of kecap manis or dark soy sauce
  • 6 carrots, julienned or grated
  • 1 small red cabbage, finely shredded
  • 1 small red onion, finely sliced
  • 1 handful of of fresh coriander, leaves picked and chopped
  • 1 handful of of fresh flat-leaf parsley, leaves picked and chopped
  • 2 birdseye chillies, finely chopped
  • 3 limes, juiced
  • 8 soft baps, to serve (optional)
  • 5 cm of piece of ginger, finely chopped
  • 1 orange, juiced
  • 9 tbsp of light soy sauce

Method

  • Step 1

    Using a sharp knife, separate the ribs and place in a big roasting tin. Sprinkle over the Chinese five spice and 1 tsp salt, and rub in.

  • Step 2

    For the marinade mix 5 garlic cloves, ginger, tamarind, 4 tbsp palm sugar, orange juice, 3 tbsp light soy sauce, shaoxing rice wine and kecap manis in a bowl, pour over the ribs and massage in. Cover and chill for at least 1 hr, or overnight.

  • Step 3

    Get the ribs out of the fridge to come to room temperature while the oven preheats to 140°C/120°C fan/gas 1. Cook, uncovered, for 3 hrs, until tender.

  • Step 4

    Remove the ribs from the oven and set the grill to its highest setting. Baste the ribs and arrange in a layer on a grill rack; char for 3-5 mins, turning and basting once.

  • Step 5

    For the slaw, combine the carrots, red cabbage, red onion, coriander, parsley in a salad bowl. In a small bowl, mix 2 garlic cloves, birdseye chillies, lime, 6 tbsp palm sugar, 6 tbsp light soy sauce in a bowl. Mix the remaining slaw ingredients in a bowl with 6tbsp water and use to dress the slaw before serving.

  • Step 6

    Bring the ribs to the table with the slaw and baps (if using), with any cooking juices on the side, to use as sauce.