Wednesday, February 17, 2010

Chilli Lime Pork Ribs

As I mentioned in a previous post, I've been quite busy with work lately and my uni holidays are almost over :(
So with less time on my hands now, I'm in search for recipes that are easy to whip up and tasty when reheated the next day. Here's one such recipe that fits the criteria :)

Serves 4


2 red chillies, finely chopped
2 teaspoons finely grated lime rind
¼ cup lime juice
1 tablespoon kecap manis
⅓ cup firmly packed brown sugar
2 garlic cloves, crushed
1.2kg pork spare ribs, cut into 5cm pieces
canola oil cooking spray


  1. Combine chilli, lime rind, lime juice, kecap manis, sugar and garlic in a jug. Place pork in a large, shallow, glass or ceramic dish. Pour over chilli mixture. Turn pork to coat. Refrigerate, covered, for 2 hours, if time permits.
  2. Spray a barbecue plate, chargrill or fry pan with oil. Heat over medium-high. Cook pork for 5 to 6 minutes each side or until browned and cook through. Transfer to a plate. Cover with foil. Stand for 5 minutes. Serve with steamed rice.

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