1kg pork ribs short bone in cut into sections of two
¼ cup gochujang (Korean chilli sauce)
¼ cup tamarind
¼ cup (60 ml) tamari
1 30ml double shot of espresso coffee or ¼ cup strong French press coffee
4 cloves garlic finely grated
1 4 cm piece ginger finely grated
½ cup (165 g) brown sugar
1 tsp sesame oil
2 tsp mixed sesame seeds lightly toasted
2 limes quartered
Tip the ribs into a non-reactive bowl or dish, ceramic or steel. Place the gochujang, tamarind, coffee, brown sugar, tamari, sesame oil, garlic and ginger into a bowl and mix to combine. Pour over the ribs and turn them over in the sauce. Cover and place into the fridge for a few hours or over night if possible.
Pre-heat the oven to 160C.
Line a roasting tray with baking paper. Add the ribs and marinade and pop in the oven. Roast for 1½ hours turning the ribs in the marinade regularly to glaze and cook them evenly. Remove from the oven and sprinkle with sesame seeds.
Serve with quarters of fresh lime and slaw.
1 tbs rice vinegar
1 tsp kochujang
1 tbs Soy sauce
3 cups finely shredded wombok cabbage
3 spring onions thinly sliced on an angle
150g snow peas thinly sliced lengthways
2 carrots peeled and shredded
For the slaw, combine the vinegar, gochujang and soy in a bowl.
Add the remaining ingredients and toss to combine.