Bondi Chai Pork Ribs with Mango Chutney

Courtesy of Irene Jansen and Culinary Adventures 

• 600 grams pork ribs
• 3 tsp garlic dukkah
• 3 tsp Bondi Chai Club Cinnamon
• 3 gloves garlic, crushed
• 2 tsp dried parsley
• 1 tsp salt
• 1 tsp pepper
• 2 tbsp mango chutney
• 300g mixed green salad
• 2 tbsp vinegar
• 3 tbsp salute olive oil

METHOD:

1. Marinate the pork ribs with Bondi Chai, 2 tbsp of mango chutney, salt and pepper and set aside for 10 minutes.  Before pan frying, coat ribs with the garlic dukkah.
2. In a heated non-stick pan, add 1 tbsp of olive oil and pan fry each rib until light golden brown. Set aside on a plate.
3. To make the sauce for the salad.  In the same pan, add some olive oil and sauté the garlic until fragrant.  Pour in vinegar and sugar; let it simmer until the liquid is reduced.
4. Pour the salad dressing over a bed of green salad.
5. To serve, place ribs on to a plate with the extra mango sauce and the salad at the side.

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