Hoisin Ribs with Asian Slaw Recipe Ingredients

Hoisin Ribs with Asian Slaw Recipe

• Serves: 4
• Prep Time: 25mins
• Cook Time: 3 hours

Ingredients:

• 2 full racks of pork ribs (each rack should have between 10-13ribs)

Dry rub mix:

• 2tbsp salt
• 1tsp five spice
• 2tsp coarse black pepper
  

BBQ Hoisin Sauce:

• 200g Lee Kum Kee Hoisin sauce
• 75g Lee Kum Kee Premium oyster sauce
• 60g brown sugar
• 40g ketchup
• 2tbsp Lee Kum Kee rice vinegar
• 2tbsp Worcestershire sauce
• 1tsp five spice
• 2tsp coarse black pepper
• 1tbsp salt

For the Asian Slaw:

• 150g white cabbage, shredded
• 100g purple cabbage, shredded
• 1 carrot, shredded
• 2 scallions, finely chopped
• 1 small bunch of coriander, finely chopped
• 70g mayonnaise
• 40ml korean apple vinegar or white rice vinegar
• 2tsp honey
• 1tsp light soy sauce
• 1tsp sesame oil
• salt and pepper

Method: 

1. In a small bowl, mix together the dry rub mix. 

2. Cut the rack of ribs in half and set them onto a large baking tray. Sprinkle the dry rub over the top and back of the ribs, using your hands to really massage them into the ribs. 

3. Cover the baking tray with 2 layers of tin foil, creating a little vacuum of the ribs to steam cook in the oven. 

4. Set the ribs into the oven at 120 degrees fan for 2 ½ - 3hours. When they come out of the oven, the ribs should be really tender. 

5. In a medium sized bowl, mix together all the ingredients for the BBQ hoisin mix.  Baste this sauce over the back of the ribs and grill them on high at 220degrees for 5 minutes, turn the ribs over, baste again and grill for a further 5 mins until the ribs are bubbling. Ready to serve.

6. To prepare the Asian slaw, in a small bowl, mix together the mayonnaise, vinegar, honey, soy sauce and sesame oil and season with salt and pepper. 

7. In a medium bowl, combine the white and purple cabbage, carrot, scallions and coriander. Pour over the sauce and mix well. Keep in the fridge until ready to serve.