- Serves: 1-2
- Prep Time: 30 minutes
- Effort: easy
For the glazed pork ribs
- 1 rack pork ribs, (about 8 ribs)
- 5 tbsp Dijon mustard
- 8 tbsp golden syrup
- 8 tbsp soy sauce
- drizzle olive oil
For the dressing
- 1 tbsp golden syrup
- 1 tsp Dijon mustard
- glug of olive oil
- 1 tbsp soy sauce
For the salad
- 1 iceberg lettuce, shredded
- 1 papaya, peeled, seeds removed, chopped into chunks
- 1 ripe avocado, peeled and chopped into chunks
- handfuls alfalfa sprouts, to serve
1. For the glazed pork ribs: preheat a barbecue to hot.
2. Boil a large pan of water, add the ribs and then remove from the heat for ten minutes.
3. Mix together the mustard, golden syrup and soy sauce in a bowl and add plenty of pepper and a little salt. Add a drizzle of olive oil and whisk so that everything is combined.
4. Drain the ribs and pat dry. Dip the blanched ribs into the marinade until coated. Allow any excess marinade to drip off. Set aside the remaining marinade.
5. Cook the ribs over a medium-heated part of the barbecue, basting every now and again with the remaining marinade (that is spooning the remaining marinade over to keep the meat moist). Turn the ribs over now and again. Continue cooking until sticky - about 10-15 minutes. Leave to rest on one side of the barbecue, away from any direct heat.
6. For the dressing: whisk together all the dressing ingredients in a bowl. Set aside.
7. For the salad: combine the iceberg lettuce, papaya and avocado in a salad bowl. Drizzle over most of the dressing and toss together.
8. Remove the ribs from the barbecue, baste one more time and then divide into individual ribs.
9. Serve the ribs on top of the salad, drizzle over a little more dressing and top with a sprinkle of alfalfa sprouts.
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