Ping Coombes’ Peanut Butter Ribs

Charlie Richards - Nexus PR - British Lion Eggs

Ping Coombes shares her secret for sticky peanut butter ribs 

“I love peanut butter and one of my to-go dishes is a peanut butter pitta. I was thinking of ways to incorporate peanut butter into one of my favourite things to eat, ribs. Ribs are always featured in Chinese takeaways but they are usually a disappointment, so with the help of Lee Kum Kee sauces, I created a peanut butter ribs recipe, smothered in rich sticky sauce and sprinkled with chopped peanuts and spring onions.”

Serves 2

For the ribs:
• 700g meaty pork ribs
• 2 tsp. salt
• 30ml rice or distilled vinegar
• 1 litre of water

For the marinade:
• 2 tbsp. Lee Kum Kee Hoisin Sauce
• 2 1⁄2 tsp. Lee Kum Kee Premium Light Soy Sauce
• 1 tsp. Lee Kum Kee Premium Dark Soy Sauce
• 1 tbsp. Lee Kum Kee Chilli Garlic Sauce (optional, for added spiciness)
• 4 tbsp. smooth peanut butter
• 1⁄2 lemon juice
• 2 teaspoon brown sugar
• 1 tbsp. orange juice
• 50ml water

To garnish:
• 2 spring onions, finely sliced
• 30g salted peanuts, chopped
• A small handful of coriander leaves

1 Place ribs in a saucepan, top with water, add vinegar and salt and bring to boil. Simmer for 30 minutes on a medium to low heat.
2 In the meantime, mix all the marinade ingredients in a bowl with a whisk.
3 Remove the ribs once the simmering is complete. Cool the ribs.
4 Once cooled, place the ribs in a zip locked bag or a container with lid. Pour over the marinade and marinate overnight in preparation for roasting. 5 You can roast it straightaway in the oven if you like but the flavours will not be as intense.
6 Pre heat oven 160C /140C Fan. Place ribs in a roasting pan and retain the marinade.
7 Roast the ribs in the oven for 45 mins to 1 hour, basting with the marinade every 10 mins.
8 Heat the remaining marinade in a small saucepan until just bubbling, remove the ribs when done and pour over the marinade to coat the ribs.
9 Sprinkle with chopped peanuts, spring onions and coriander leaves.

Recipe courtesy of Ping Coombes in partnership with Lee Kum Kee

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