Pork Ribs with Sichuan Pepper

Ingredients

For the braising

• 120 g honey
• 150 ml oyster sauce
• 100 ml soy sauce
• 5 lime leaves
• 50 g ginger, peeled and sliced
• 10 cloves garlic, smashed
• 2 tbsp Sichuan pepper
• 250 ml water
• 1 onion, finely sliced
• 20 g dried shiitake mushrooms
• 1 orange, zested and juiced
• 2 star anise
• 3 long red chillies, split in half
• 1.5 kg pork ribs

For the salad

• 50 ml lime juice
• 1 tbsp caster sugar
• ¼ head white cabbage, finely sliced
• 2 carrots, peeled and julienned
• 1 red onion, finely sliced
• 50 g bean sprouts
• ½ bunch coriander, leaves picked
• ½ bunch mint, leaves picked and roughly torn in half

Method

1. Pre-heat the oven. Select SLOW COOK/ CONVECTION/ HIGH/ and press start. Reduce the time to 2 hrs.
2. Place 80 g of the honey and all the braising ingredients into a casserole dish or pot and cover with a lid or tightly cover with foil.
3. When the oven is pre heated place the ribs into the oven. Cook for 2 hrs or until the ribs are soft and come away from the bone easily.
4. Place the grilling rack onto the roasting pan. Remove the ribs from the braising liquid and place them onto the grilling rack allowing them to drain, curve side up. Reserve the braising liquid and set aside
5. Combine the lime juice and sugar in small bowl and whisk together. Set aside.
6. Place all the remaining salad ingredients into a mixing bowl and toss together.
7. In a small bowl, mix together the remaining honey and 60 ml of the cooking liquid.
8. Remove any excess liquid from the roasting tray and discard. Brush the ribs with the honey mixture. Place the wire rack into the middle shelf. Place the ribs into the oven. Select GRILL/HIGH/8 mins and press start.
9. Remove the ribs from the oven and brush them again with the honey mixture. Place the ribs back into the oven. Select GRILL/ HIGH/4 mins and press start. When the ribs have finished cooking, they should be nicely coloured and glazed.
10. Toss the salad with the lime and sugar dressing.
11. Serve the pork ribs with the salad and steamed rice.