These sticky pork ribs are marinated in garlic, ginger and lime then grilled until lightly charred and perfectly tender. If you don't have access to a BBQ, you can finish cooking the ribs in a hot oven. Serve alongside your favourite hot chilli sauce.
Place the ribs in a large saucepan, cover with water and bring to the boil over a medium heat.Reduce heat and simmer for 90 mins or until tender, then drain and set aside to cool.
Add the ingredients for the marinade into a large mixing bowl and whisk to combine.
Add the cooled ribs, rubbing the marinade all over to coat the ribs.
Cover the bowl and place in the refrigerator to marinate overnight, or for at least 4 hours.
Preheat a BBQ or oven to a high heat.
Remove whole cloves and cinnamon quills from the marinade.
Cook the ribs for 5 mins on each side or until cooked through, basting them with any remaining marinade, until sticky and caramelised.
To serve, put the ribs on a large plate and scatter over fresh coriander and sliced almonds.
2 kilograms pork ribs
For the marinade:
2 garlic cloves, peeled, finely chopped
10 grams fresh ginger, peeled, finely chopped
1 red chilli, deseeded, finely chopped
3 limes, zest of one, juice of all three
4 Farro whole cloves
2 Farro cinnamon quills
50 grams caster sugar
50ml white wine vinegar
2 tablespoons runny honey
1⁄2 teaspoon coriander, leaves picked, fi nely chopped, plus extra for garnish
30 grams sliced almonds, crushed to serve