Marinate:  overnight or at least 4 – 5 hours

Cooking:  30 – 45 minutes

Serves:  2 adults + 2 small children

Ingredients:

• 700 – 800g spare ribs (organic lamb, beef or pork)
• 1/4 cup of coriander stems and roots, finely chopped (lots of flavour in the stems)
• 4 cloves garlic, finely chopped
• 5cm (2 inches) fresh ginger finely grated
• 2.5cm (1 inch) fresh turmeric finely grated (optional)
• 2 Tbsp fish sauce preservative and additive free
• 2 Tbsp dry white wine
• 1 Tbsp brown rice malt syrup
• 1 Tbsp your favourite nut butter
• 2 Tbsp toasted sesame oil
• juice from half a juicy lime (or whole lime if not juicy!)

Directions:

1. Preferably marinate the ribs the night before or a few hours before cooking.
2. To make the marinade mix all the above ingredients together in a bowl, mixing well.
3. Place the ribs into a ceramic, stainless steel or glass bowl, and coat all of the ribs with the marinade. Cover, and place in the fridge overnight or for as long as possible before cooking.
4. Just before cooking take the ribs out of the fridge and bring to room temperature.
5. These are best cooked on a bbq or weber on a medium to high heat until well cooked.  If using an oven place on 180 degrees for a good 45 minutes or until well cooked.
6. Turn the ribs half way through cooking.
7. When they’re ready serve with a fresh, garden salad and cauliflower rice or a basmati rice. Enjoy!