Sticky Chilli Ribs With Coconut And Cabbage Slaw | Donna Hay

Ingredients

• 1 x 4cm piece ginger, grated
• 2 cloves garlic, crushed
• 1 long red chilli, thinly sliced
• ½ cup (180g) honey
• ½ cup (125ml) lime juice
• 800g pork spare ribs (boneless)
• sea salt and cracked black pepper
• 300g Chinese cabbage (wombok), shredded
• 1 cup mint leaves
• 2 Lebanese cucumbers, peeled, halved and thinly sliced
• ⅓ cup (80ml) coconut cream
• 1 teaspoon finely grated lime rind