Szechuan Spare Ribs and Coleslaw

I am slowly learning that the MasterChef cook book can overcomplicate some recipes. This is one such receipe, so instead of cooking the ribs for an hour and a half in a wok, I popped them into my Mother's pressure cooker for 15 minutes and marinaded them overnight. Barbecuing the ribs in the traditional way gave a lovely smokey taste, complimenting the spicy Szechuan sauce. Ribs are a family favourite, so I was competing against some of the best rib eateries in Holland and Texas! I think I made the cut .... !

For Similar recipe go to:
http://allrecipes.com.au/recipe/15417/chinese-pork-spare-ribs.aspx

Ratings:
Taste: 10
Appearance: 8
Difficulty: 4

Coleslaw is a perfect addition to any barbecue, fortunately both recipes are in this book. To save an enormous amount of time, I used a Magimix food processor to chop the carrots, cabbage and onion. Again I made this in advance, and added the dressing last minute. This keeps well in the fridge, and was a great wrap filler for school lunches the next day!

For similar recipe go to:
http://www.foodnetwork.com/recipes/bobby-flay/creamy-cole-slaw-recipe.html

Ratings:
Taste: 8 
Appearance: 9
Difficulty: 2

The combined result!