Ginger Chilli Ribs With Mango Salad.

Ok enough of the greek Thing. I think I got it out of my system. Back to all the other stuff.

From the garden I got:
Cucumber, mint, chilli, garlic, ginger. All the rest I had to buy. Listed ingredents are for two.

Ingredents: Ribs.
4 Large or six small pork ribs steaks. (Free range).
4 Tai chillis. (Finley choped).
4 Cloves of garlic. (Finley choped).
4x2 cm Peice of ginger. (Finley choped).
5 table spoons of soy sauce.
Large crack, (Ha) of peper.


Ingredence: Salad.
1 Large cucumber. (Sliced).
1 Mango diced. (The greener the beter.)
1/2 a cup of spring onions. (Sliced).
1/2 a cup of mint. (Whole leaf).
1/4 Cup of parsley. (Whole leaf).
White vinagrett.
Crack of peper.

Method: Ribs.
Marinate the ribs in all listed ingredents. Give it about 20 minutes, don't let it go for to long or the marinade will be to over powering. Cook on a medium heat hot plate untill done. (Use the finger method to test for doneness). Remember: Ribs will dry out easily. It's better to under cook and rest the meat than over cook and dry out the flesh.

Method: Salad.
Combine all ingredents. Assemble at the last minute to stop the mango dissintergrating to much. Toss lightly and place gently onto a serving plate.