Sweet and Sour Pork Glazed Ribs with Cabbage and Pineapple Slaw

Serves 4

Time 1 hour 40 minutes

Ingredients

2 racks of pork ribs

Salt and pepper

For the Sweet and Sour Glaze

1 cup canned pineapple juice

1 cup brown sugar

½ cup rice wine vinegar

¼ cup tomato ketchup

2 tbsp soy sauce

2 tbsp corn flour

2 tbsp water

5 drops of red food colouring

For the Slaw

¼ cup purple cabbage, finely shredded

2 spring onion, finely sliced

1 cup tinned pineapple pieces

¼ cup roasted peanuts

¼ cup fried shallots

¼ cup kewpie mayo

Method

Preheat oven to 160°C

To make the sweet and sour glaze, in a saucepan add the pineapple juice, brown sugar, rice wine vinegar, ketchup and soy sauce. Mix to combine and over medium heat, bring to the boil. Make a cornflour slurry by mixing the corn flour and water together in a small bowl. Add to the saucepan and cook, stirring for 2-3 minutes or until a nice thick sauce consistency is achieved. Add the red food colouring and mix in.

Place pork ribs onto a wire rack that fits into a roasting tray. Add 1 cm of water into the bottom of the roasting tray. Season ribs generously with salt and pepper on both sides. Baste the ribs generously on both sides with the sweet and sour glaze. Pour any remaining glaze over the top of the ribs. Cook in the oven for 1.5 hours or until the ribs are tender, basting the ribs every 20 minutes with the glaze drippings from the roasting pan. If the ribs are getting too dark, cover with foil.

While the ribs are cooking, to make the slaw, mix all slaw ingredients in a bowl.

Serve ribs with slaw on the side.