| Ingredients
for the ribs:
12 short, meaty ribs
2 tsp honey
1tbsp sesame oil
2 tbsp soy sauce
1 tsp chinese 5 spice
salt, pepper
for the salad:
1 pack mixed hot salad leaves
1 bunch spring onions
100g cashew nuts
100g mung bean sprouts
for the salad dressing:
1 tbsp soy sauce
3 tbsp sunflower oil
1 tsp sesame oil
2 tsp lemon juice
1 knob fresh ginger root
1 clove garlic, crushed
black pepper
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Method
1 preheat the oven to 200°C
Mix marinade ingredients together with the ribs making sure they're well coated, and then spread across an oven tray. Cook for 30-40 minutes, turning once, until browned and sticky
2 Make the oriental dressing by peeling and crushing a garlic clove and place in a screw-top jar with the sunflower and sesame oils, soy sauce and lemon juice. Peel a 3cm knob of ginger, finely grate and then squeeze the juice from it into the dressing - you should get a generous teaspoon of it, if you don’t, grate some more! Season the dressing with freshly ground black pepper (or ground szechuan peppercorns if you have them), screw the top on to the jar and shake. Set aside but keep at room temperature.
3 Dry fry the cashew nuts to brown all over, allow to cool. Mix a selection of mizuna and rocket leaves from a salad pack with shredded spring onion and mung bean sprouts, divide between plates and drizzle with some oriental dressing and serve with juicy ribs sizzling from the oven. |
