INGREDIENTS
1
Rack spareribs (about 4 pounds)
2
Carrots, large
1/2 cup
Mint, packed fresh leaves
4 cups
Red cabbage
1/3 cup
Shallots
1/3 cup
Honey
1/4 cup
Lime juice, fresh
1/4 cup
Thai or vietnamese fish sauce
1
Kosher salt and freshly ground pepper
1 tbsp
Safflower oil