1.5kg free range pork ribs 1/2 cup tomato sauce 2 tbs Honey 2 tbs sweet chilli sauce 2 tbs hoi sin sauce 2 tbs lemon juice 3 garlic cloves, crushed 1-2 bread rolls, to serve 1/2 wombok, finely shredded 1 carrot, peeled and shredded 3 spring onion, finely chopped 1 cup bean sprouts, trimmed 1/2 cup mint leaves, shredded 1/4 cup ranch dressing
Place ribs into a large saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat and simmer for 20 mins or until cooked through. Drain and cool. Combine tomato sauce, honey, sweet chilli sauce, hoi sin, lemon juice and garlic in a bowl. Arrange ribs into a large ceramic dish in a single layer. Pour marinade over ribs, turning to coat. Cover and refrigerate for 1 hr or overnight if possible. Heat a barbecue hotplate on high. Add ribs and cook for 8 mins. Turn and cook for a further 8 mins or until cooked through. Serve with Asian coleslaw and bread rolls. To make coleslaw, combine cabbage, carrot, spring onions, bean sprouts, mint and dressing in a large bowl. Toss until well combined.