4 racks pork belly ribs (2.3kg)
1 cup (250ml) plum sauce
? cup (160ml) sweet chilli sauce
? cup (80ml) hot chilli sauce
¼ cup (60ml) vegetable oil
3 cloves garlic, crushed
Green mango salad
1 tbsp lime juice
1 tbsp soy sauce
2 tsp caster sugar
1 tsp fish sauce
Few drops of sesame oil
2 green mangoes, julienned
200g bean shoots
3 green onions/shallots, finely sliced
1 cup coriander leaves
150g snow pea sprouts, trimmed
2 long red chillies, finely chopped to serve
Combine plum sauce, sweet chilli sauce, chilli sauce, oil and garlic in a bowl and stir to combine. Pour ? of the marinade over the ribs and allow to marinate for 1 hr covered in the refrigerator.
Place ribs on the barbecue over a medium heat, turning and basting with remaining marinade occasionally for 25 mins or until cooked through. Cover and rest for 10 mins.
Meanwhile, place the lime juice, soy, sugar, fish sauce and sesame oil in a small bowl and stir until the sugar has dissolved. Toss together the mango, bean shoots, green onions, coriander and snow pea sprouts. Pour over the dressing just before serving and toss to coat.
Cut the ribs between every second bone and pile onto serving plates. Top with chopped chillies and serve with the green mango salad.