Tender pork ribs slow-cooked until falling apart, coated in a sticky hoisin BBQ glaze and served with a fresh, crunchy Asian slaw.
Prep Time: 25 minutes
Cooking Time: 3 hours
Total Time: 3 hours 25 minutes
Serves: 4
Cuisine: Asian-inspired
Course: Main Dish
Tags: Pork Ribs · Hoisin · BBQ · Asian Slaw · Slow Cooked · Sharing Dish
Ingredients
For the Ribs
- 2 full racks of pork ribs, approximately 10–13 ribs per rack
Dry Rub
- 2 tbsp salt
- 1 tsp five spice powder
- 2 tsp coarse black pepper
For the BBQ Hoisin Sauce
- 200g hoisin sauce
- 75g oyster sauce
- 60g brown sugar
- 40g ketchup
- 2 tbsp rice vinegar
- 2 tbsp Worcestershire sauce
- 1 tsp five spice powder
- 2 tsp coarse black pepper
- 1 tbsp salt
For the Asian Slaw
- 150g white cabbage, shredded
- 100g purple cabbage, shredded
- 1 carrot, shredded
- 2 spring onions, finely chopped
- 1 small bunch of coriander, finely chopped
- 70g mayonnaise
- 40ml Korean apple vinegar or white rice vinegar
- 2 tsp honey
- 1 tsp light soy sauce
- 1 tsp sesame oil
- Salt and pepper, to taste
Method
1. Prepare the dry rub
In a small bowl, mix together the salt, five spice powder and coarse black pepper.
2. Season the ribs
Cut each rack of ribs in half and place them on a large baking tray.
Sprinkle the dry rub over both sides of the ribs.
Massage the seasoning thoroughly into the meat.
3. Slow cook the ribs
Cover the baking tray tightly with two layers of aluminium foil, creating a sealed space around the ribs.
Place in a preheated oven at 120°C fan.
Cook for 2½–3 hours, until the ribs are very tender.
4. Prepare the hoisin BBQ sauce
While the ribs are cooking, combine the hoisin sauce, oyster sauce, brown sugar, ketchup, rice vinegar, Worcestershire sauce, five spice powder, black pepper and salt in a bowl.
Mix well and set aside.
5. Glaze and grill the ribs
Remove the ribs from the oven and carefully remove the foil.
Generously baste the ribs with the hoisin BBQ sauce.
Place under a grill or in an oven at 220°C and cook for approximately 5 minutes.
Turn the ribs over, baste generously with more sauce and grill for another 5 minutes, until the glaze is bubbling and caramelised.
6. Prepare the Asian slaw dressing
In a small bowl, combine the mayonnaise, vinegar, honey, light soy sauce and sesame oil.
Season with salt and pepper and mix well.
7. Make the slaw
Add the white cabbage, purple cabbage, carrot, spring onions and coriander to a large bowl.
Pour over the dressing and toss until everything is evenly coated.
Keep refrigerated until ready to serve.
8. Serve
Slice the ribs into individual portions and serve hot with the chilled Asian slaw.
