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
Woolies Products in this dish
