Put away the knives & forks, reach for the serviettes, and prepare yourself for lick-your-fingers-it’s-so-good food. Marinated pork ribs are roasted in the oven, then coated in BBQ sauce. As if that isn’t enough of a palate pleaser, the plate also features crispy oven roasted baby potatoes, elevated with Chinese 5 spice and tossed in a lime, garlic & chilli dressing.
Pork Ribs & Chilli-lime Potatoes
Pork Ribs & Chilli-lime Potatoes
with fresh coriander & Danish-style feta
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Potato
- BBQ Sauce
- Chinese 5-Spice
- Danish-style Feta
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Lime Juice
- Pre-marinated Pork Riblets
- Salad Leaves
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
RIBS
Preheat the oven to 200°C. Coat the ribs with a drizzle of oil and seasoning. Place on a baking tray and cover with tinfoil. Bake in the hot oven until cooked through, 30-35 minutes. In the final 3-5 minutes, remove the tinfoil, baste with the BBQ sauce, and roast for the remaining time.
ROAST POTATOES
When the ribs have been roasting for 5-10 minutes, spread the halved baby potatoes on a separate roasting tray. Coat in oil, the Chinese 5 spice, and seasoning. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
MAKE THE DRESSING
In a salad bowl, combine the lime juice, the chopped chilli (to taste), the chopped coriander, the grated garlic (to taste), and a drizzle of olive oil.
TOAST
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SOME FRESHNESS
In a bowl, combine the shredded leaves, the drained feta, a drizzle of olive oil, and seasoning.
TIME TO EAT
Add the roasted potatoes to the dressing and toss to combine. Plate up the limey potatoes, side with the BBQ ribs & any tray juices (to taste), and sprinkle over the toasted sesame seeds. Serve alongside the fresh salad. Well done, Chef!
Pre-marinated Pork Riblets - 250g
BBQ Sauce - 30ml
Baby Potato - 250g
Chinese 5-spice - 5ml
Lime Juice - 10ml
Fresh Chilli - 1
Fresh Coriander - 3g
Garlic Clove - 1
White Sesame Seeds - 5ml
Salad Leaves - 20g
Danish-style Feta - 20g
RIBS
Preheat the oven to 200°C. Coat the ribs with a drizzle of oil and seasoning. Place on a baking tray and cover with tinfoil. Bake in the hot oven until cooked through, 30-35 minutes. In the final 3-5 minutes, remove the tinfoil, baste with the BBQ sauce, and roast for the remaining time.
ROAST POTATOES
When the ribs have been roasting for 5-10 minutes, spread the halved baby potatoes on a separate roasting tray. Coat in oil, the Chinese 5 spice, and seasoning. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
MAKE THE DRESSING
In a salad bowl, combine the lime juice, the chopped chilli (to taste), the chopped coriander, the grated garlic (to taste), and a drizzle of olive oil.
TOAST
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SOME FRESHNESS
In a bowl, combine the shredded leaves, the drained feta, a drizzle of olive oil, and seasoning.
TIME TO EAT
Add the roasted potatoes to the dressing and toss to combine. Plate up the limey potatoes, side with the BBQ ribs & any tray juices (to taste), and sprinkle over the toasted sesame seeds. Serve alongside the fresh salad. Well done, Chef!
Pre-marinated Pork Riblets - 500g
BBQ Sauce - 60ml
Baby Potato - 500g
Chinese 5-spice - 10ml
Lime Juice - 20ml
Fresh Chilli - 1
Fresh Coriander - 5g
Garlic Clove - 1
White Sesame Seeds - 10ml
Salad Leaves - 40g
Danish-style Feta - 40g
RIBS
Preheat the oven to 200°C. Coat the ribs with a drizzle of oil and seasoning. Place on a baking tray and cover with tinfoil. Bake in the hot oven until cooked through, 35-40 minutes. In the final 3-5 minutes, remove the tinfoil, baste with the BBQ sauce, and roast for the remaining time.
ROAST POTATOES
When the ribs have been roasting for 5-10 minutes, spread the halved baby potatoes on a separate roasting tray. Coat in oil, the Chinese 5 spice, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
MAKE THE DRESSING
In a salad bowl, combine the lime juice, the chopped chilli (to taste), the chopped coriander, the grated garlic (to taste), and a drizzle of olive oil.
TOAST
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SOME FRESHNESS
In a bowl, combine the shredded leaves, the drained feta, a drizzle of olive oil, and seasoning.
TIME TO EAT
Add the roasted potatoes to the dressing and toss to combine. Plate up the limey potatoes, side with the BBQ ribs & any tray juices (to taste), and sprinkle over the toasted sesame seeds. Serve alongside the fresh salad. Well done, Chef!
Pre-marinated Pork Riblets - 750g
BBQ Sauce - 90ml
Baby Potato - 750g
Chinese 5-spice - 15ml
Lime Juice - 30ml
Fresh Chillies - 2
Fresh Coriander - 8g
Garlic Cloves - 2
White Sesame Seeds - 15ml
Salad Leaves - 60g
Danish-style Feta - 60g
RIBS
Preheat the oven to 200°C. Coat the ribs with a drizzle of oil and seasoning. Place on a baking tray and cover with tinfoil. Bake in the hot oven until cooked through, 35-40 minutes. In the final 3-5 minutes, remove the tinfoil, baste with the BBQ sauce, and roast for the remaining time.
ROAST POTATOES
When the ribs have been roasting for 5-10 minutes, spread the halved baby potatoes on a separate roasting tray. Coat in oil, the Chinese 5 spice, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
MAKE THE DRESSING
In a salad bowl, combine the lime juice, the chopped chilli (to taste), the chopped coriander, the grated garlic (to taste), and a drizzle of olive oil.
TOAST
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SOME FRESHNESS
In a bowl, combine the shredded leaves, the drained feta, a drizzle of olive oil, and seasoning.
TIME TO EAT
Add the roasted potatoes to the dressing and toss to combine. Plate up the limey potatoes, side with the BBQ ribs & any tray juices (to taste), and sprinkle over the toasted sesame seeds. Serve alongside the fresh salad. Well done, Chef!
Pre-marinated Pork Riblets - 1kg
BBQ Sauce - 125ml
Baby Potato - 1kg
Chinese 5-spice - 20ml
Lime Juice - 40ml
Fresh Chillies - 2
Fresh Coriander - 10g
Garlic Cloves - 2
White Sesame Seeds - 20ml
Salad Leaves - 80g
Danish-style Feta - 80g
Frequently Asked Questions
What is the preparation time for Pork Ribs & Chilli-lime Potatoes?
The preparation time for Pork Ribs & Chilli-lime Potatoes with fresh coriander & Danish-style feta is between 25 and 40 minutes.
What is the total time required to make Pork Ribs & Chilli-lime Potatoes with fresh coriander & Danish-style feta?
The total time required to make Pork Ribs & Chilli-lime Potatoes with fresh coriander & Danish-style feta is between 40 and 55 minutes.
How many servings does Pork Ribs & Chilli-lime Potatoes provide?
4 servings
What are the main ingredients in Pork Ribs & Chilli-lime Potatoes?
Baby Potato, BBQ Sauce, Chinese 5-Spice, Danish-style Feta, Fresh Chilli, Fresh Chillies, Fresh Coriander, Garlic Clove, Garlic Cloves, Lime Juice, Pre-marinated Pork Riblets, Salad Leaves, White Sesame Seeds
What is the nutritional information of Pork Ribs & Chilli-lime Potatoes?
Calories: 1312, Carbs: 71 grams, Fat: grams, Protein: 45.7 grams, Sugar: 26.7 grams, Salt: 943 grams
How do I prepare Pork Ribs & Chilli-lime Potatoes?
RIBS: Preheat the oven to 200°C. Coat the ribs with a drizzle of oil and seasoning. Place on a baking tray and cover with tinfoil. Bake in the hot oven until cooked through, 30-35 minutes. In the final 3-5 minutes, remove the tinfoil, baste with the BBQ sauce, and roast for the remaining time. ROAST POTATOES: When the ribs have been roasting for 5-10 minutes, spread the halved baby potatoes on a separate roasting tray. Coat in oil, the Chinese 5 spice, and seasoning. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). MAKE THE DRESSING: In a salad bowl, combine the lime juice, the chopped chilli (to taste), the chopped coriander, the grated garlic (to taste), and a drizzle of olive oil. TOAST: Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. SOME FRESHNESS: In a bowl, combine the shredded leaves, the drained feta, a drizzle of olive oil, and seasoning. TIME TO EAT: Add the roasted potatoes to the dressing and toss to combine. Plate up the limey potatoes, side with the BBQ ribs & any tray juices (to taste), and sprinkle over the toasted sesame seeds. Serve alongside the fresh salad. Well done, Chef!
What should be prepared from my kitchen to make Pork Ribs & Chilli-lime Potatoes?
Baby Potato, BBQ Sauce, Chinese 5-Spice, Danish-style Feta, Fresh Chilli, Fresh Chillies, Fresh Coriander, Garlic Clove, Garlic Cloves, Lime Juice, Pre-marinated Pork Riblets, Salad Leaves, White Sesame Seeds
How many calories does Pork Ribs & Chilli-lime Potatoes have?
1312 calories
How much fat content does Pork Ribs & Chilli-lime Potatoes have?
grams
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