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Chicken ribs and lime coleslaw

Name: Chicken ribs and lime coleslaw
Cook time: 60 min
Total time: 60 min
Yield: 3 servings
Cuisine: Finnish
Ingredients: 1 pkt Naapurin Maalaiskana seasoned chicken, rib-style 700 g; 1 fresh jalapeño; 0.5 bunches of fresh cilantro; 1 bag Finnish shredded white cabbage 200 g; 2 tbsp extra virgin olive oil; 2 tbsp lime juice; 0.5 tbsp runny honey; 0.25 tsp salt; 0.25 tsp black pepper; 1 tub lactose-free Turkish yogurt 200 g; 1 tbsp sriracha sauce

Super juicy and filling chicken ribs taste delicious dipped in sriracha yogurt. Refreshing lime coleslaw is easily made using ready-shredded cabbage.

Smarrig Kitchen2y

Machine-translated, original language: Suomi.

Cook 1 hTotal 1 hInspired by k-ruoka.fi

Method

1
Take the chicken ribs out to room temperature 15 minutes before cooking.
2
Spread the ribs onto a baking sheet lined with parchment paper and bake in a 225-degree oven for 30–40 minutes. You can also cook the chicken ribs on the grill; grill the ribs for about 30 minutes, turning occasionally.
3
Halve the jalapeño, remove the seeds, and cut into thin slices. Finely chop the cilantro.
4
Put the shredded white cabbage, jalapeño, and cilantro in a bowl.
5
In a small bowl, mix together the olive oil, lime juice, honey, salt, and pepper. Add the dressing to the shredded cabbage and mix well. Let the lime coleslaw marinate for about 15 minutes before serving.
6
In a small bowl, mix the yogurt and sriracha well.
7
Serve the chicken ribs with the sriracha yogurt and lime coleslaw.