Ingredients
For the Korean BBQ glaze:
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Sunflower oil 20 ml
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Dried red chillis 3 g
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White wine vinegar 20 ml
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Brown sugar 20 g
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Sesame seeds 40 g
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Water 400 ml
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Gochujang 40 g
Pork Ribs:
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Water 200 ml
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Pork ribs 2.5 kg
Slaw:
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Spring onions 100 g
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Radish 100 g
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Carrots 200 g
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Chinese cabbage 200 g
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Green peppers 100 g
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Red Chillies 30 g
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Peanuts 100 g
Preparation
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For the Korean BBQ glaze:
- Finely chop the dried chillies.
- Heat the oil, KNORR Professional Garlic Puree and chillies and gently cook for a minute.
- Add in the KNORR Blue Dragon Hoi Sin Concentrated Sauce, COLMAN'S English Mustard, white wine vinegar, brown sugar, sesame seeds, water and gochujang then bring to the boil.
- Remove from the heat. leave to chill.
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Pork Ribs:
- Marinate the pork ribs in half the Korean BBQ glaze overnight.
- Place in gastro with water. Cover with baking parchement and foil.
- Cookat 140c for 3 hours in a combi oven on 50% steam/roast.
- Uncover ribs, brush with the rest of glaze and cook for a further 10minutes at 150c on roast.
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Slaw:
- On a mandolin julienne carrots and finely slice the rest of salad ingredients.
- Mix with HELLMANN's real mayonnaise top with crushed toasted peanuts.
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To serve:
- Divide ribs into 10 portions and serve with a side of the slaw.
