Coke-braised pork ribs with mustard slaw

Ingredients

• 1.5kg Pork Ribs
• 1 onion, coarsely chopped
• 3 star anise
• 2 teaspoon dried chilli flakes
• 2 cinnamon quills or sticks
• 750ml Coca-Cola
• 2/3 cup (160ml) pineapple juice
• 1/4 cup (55g) brown sugar
• 2/3 cup (170g) tomato puree
• 200g red cabbage, thinly sliced
• 200g white cabbage, thinly sliced
• 100g carrot, grated
• 2 spring onions, thinly sliced
• 1/2 cup whole egg mayonnaise
• 20g wholegrain mustard
• 1 lemon, juiced

Method

1. Preheat oven to 140C. Combine the pork ribs, onion, star anise, chilli flakes and cinnamon in a large roasting pan. Add the Coca-Cola. Cover with foil. Bake for 1 1/2 hours.
2. Transfer the pork to a plate. Strain the cooking liquid into a medium saucepan. Add the pineapple juice, sugar and tomato puree and bring to the boil. Cook, stirring occasionally, for 20 mins or until sauce thickens slightly.
3. Meanwhile, combine the red and white cabbage, carrot, spring onion, mayonnaise, mustard and lemon juice in a large bowl. Season with salt and pepper.
4. Preheat a barbecue or chargrill pan over medium heat. Brush the ribs with the sauce to coat. Cook, turning and basting with the sauce, for 5 mins or until sticky and heated through. Divide ribs among serving plates. Serve with the slaw and the remaining sauce on the side.

Thai Chicken Risotto

Ingredients

• 1 tablespoon peanut oil
• 500g skinless chicken thigh fillets, trimmed, cut into 2cm pieces
• 1 onion, finely chopped
• 1 long red chilli, seeds removed, thinly sliced
• 2 garlic cloves, crushed
• 4 kaffir lime leaves, stems removed, finely shredded (see note)
• 1 1/2 cups (330g) Arborio Risotto Rice
• 1/4 cup (75g) Thai red curry paste
• 2 cups (500ml) chicken stock
• 1 cup (250ml) coconut cream
• 2 tablespoons fish sauce
• 200g green beans, trimmed, chopped
• Coriander sprigs, fried Asian shallots (see note) and lime halves (optional), to serve

Method

1. Preheat the oven to 180°C.
2. Heat the oil in a flameproof casserole over medium-high heat. In batches, add the chicken and cook, turning, for 2-3 minutes until browned. Remove the chicken from the casserole and set aside.
3. Reduce heat to medium and add the onion, chilli, garlic and half the kaffir lime leaves. Cook, stirring constantly, for 2-3 minutes until the onion is soft, then add the rice and curry paste and cook, stirring to coat the grains, for a further 1 minute.
4. Return the chicken to the casserole with the stock and 1/2 cup (125ml) water. Bring to a simmer, then cover with a lid and cook in the oven for 25 minutes or until most of the liquid has been absorbed. Remove from the oven and stir in the coconut cream, fish sauce and beans, then cover and stand for 10 minutes.
5. Top risotto with coriander, fried Asian shallots and remaining kaffir lime leaves and serve with lime halves, if using.