Hoisin Pork Ribs with Cabbage, Pineapple, and Macadamia Nut Slaw

Ingredients

  • ¾ cup toasted, chopped macadamia nuts
  • 2 cups diced pineapple (about 1 small pineapple)
  • 1 cup julienne red pepper (about 1 pepper)
  • 5 cups thinly sliced red and green cabbage
  • 1 cup julienne carrot (about 1 large carrot)
  • Salt and pepper
  • 1 jalapeno, seeded and finely diced
  • + 21 more ingredients
    • ¼ cup sliced scallions
    • ¼ cup chopped cilantro leaves
    • 2 tablespoons ground cumin
    • 1 tablespoon crushed red pepper
    • ¼ cup sesame oil
    • ½ cup vegetable oil
    • 3 tablespoons soy sauce
    • 2 tablespoons honey
    • ½ cup cider vinegar
    • 1 cup chicken broth or stock
    • 1 teaspoon freshly ground black pepper
    • 1 tablespoon salt
    • 2 slabs pork baby back ribs, 2 to 2 ½ pounds each
    • 1 teaspoon red pepper flakes
    • 2 tablespoons minced ginger
    • 2 tablespoons minced garlic
    • ¼ cup rice vinegar
    • ¼ cup sesame oil
    • ½ cup honey
    • ½ cup soy sauce
    • 1 cup hoisin sauce

1. Preheat the oven to 350 degrees F.

View full recipe at SpringPad

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