This is an ultimate winner for the whole family. Tender and delicious the ribs just fall apart. Pair it with our crunchy slaw for a great weeknight meal!
Preheat a fan-forced oven to 160°C/325°F/Gas Mark 3.
In a small bowl, combine ginger, garlic, chilli, orange juice and zest, rice malt syrup and tamari.
Place ribs in an ovenproof dish and pour the mixture on top, rubbing to coat evenly. Cover with foil and place in the oven for 2 1/2 hours, checking halfway through and spooning extra sauce over the ribs. Remove the foil for the final 20 minutes to let the ribs crisp up.
Meanwhile, prepare Crunchy Slaw by first combining orange zest, yoghurt and tahini in a small bowl. Stir to combine and set aside.
In a large bowl, combine shredded cabbage, carrot, kale, vinegar, orange juice and a large pinch of salt. Stir to coat with tongs and leave to sit for 15 minutes. Stir with tongs again then add in the pepitas and sesame seeds.
Serve Sticky Ribs with the Crunchy Slaw and dollop with the yoghurt and tahini mixture!
Recipe Note
Make it dairy-free: Replace yoghurt with coconut yoghurt in your Crunchy Slaw.
Tip: Letting the slaw sit in the vinegar and orange juice allows the veggies to break down, making
them easier to digest and more delish!
Delicious slow cooked ribs recipe. This is is one meal your whole family will be asking for!
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