Go Back

Hoisin Ribs with Asian Slaw

Tender, slow-cooked pork ribs glazed in a rich hoisin BBQ sauce, served with a crisp and vibrant Asian slaw. The ribs are infused with warming five-spice flavours and finished under a hot grill for a sticky, caramelised finish, perfectly balanced with the fresh, tangy slaw.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: Asian Fusion, Chinese
Ingredients Method Notes

Ingredients
  

Pork Ribs
  • 2 full racks of pork ribs 10–13 ribs per rack
Dry Rub Mix
  • 2 tbsp salt
  • 1 tsp five spice
  • 2 tsp coarse black pepper
BBQ Hoisin Sauce
  • 200 g Lee Kum Kee Hoisin Sauce
  • 75 g Lee Kum Kee Premium Oyster Sauce
  • 60 g brown sugar
  • 40 g ketchup
  • 2 tbsp Lee Kum Kee Rice Vinegar
  • 2 tbsp Worcestershire sauce
  • 1 tsp five spice
  • 2 tsp coarse black pepper
  • 1 tbsp salt
Asian Slaw
  • 150 g white cabbage shredded
  • 100 g purple cabbage shredded
  • 1 carrot shredded
  • 2 scallions finely chopped
  • 1 small bunch coriander finely chopped
  • 70 g mayonnaise
  • 40 ml 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
 

Prepare and Cook the Ribs
  1. Preheat the oven to 120°C fan.
  2. Cut the racks of ribs in half and place on a large baking tray.
  3. Mix the dry rub ingredients in a small bowl.
  4. Sprinkle the dry rub evenly over both sides of the ribs and massage into the meat.
  5. Cover the tray with two layers of tin foil to create a sealed environment.
  6. Bake for 2½–3 hours until the ribs are tender.
Glaze and Grill the Ribs
  1. Mix all BBQ hoisin sauce ingredients in a medium bowl.
  2. Remove ribs from oven and baste with the hoisin sauce.
  3. Grill on high at 220°C for 5 minutes, turn, baste again, and grill for another 5 minutes until bubbling and caramelised.
Prepare the Asian Slaw
  1. In a small bowl, mix mayonnaise, vinegar, honey, soy sauce, sesame oil, salt, and pepper.
  2. Combine cabbage, carrot, scallions, and coriander in a medium bowl.
  3. Pour the dressing over the vegetables and mix well. Chill until ready to serve.
Serve
  1. Place glazed ribs on a serving platter alongside the Asian slaw.

Notes

  • Slow cooking at low temperature ensures the ribs are tender and juicy.
  • Grill under high heat briefly to caramelise the sauce without drying the meat.
  • Slaw can be prepared ahead and kept in the fridge for freshness.
QR Code linking back to recipe