Asian Sticky Ribs with Crispy Cabbage Slaw and Sesame Dressing

Name: Asian Sticky Ribs with Crispy Cabbage Slaw and Sesame Dressing
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 4
Cuisine: fusion
Ingredients: 1.5 kg thick-cut pork ribs (or spareribs); 1 tsp salt; 1/2 tsp black pepper, freshly ground; 1 tsp Chinese five-spice powder; 3 pcs garlic cloves, finely grated; 1 tbsp fresh ginger, finely grated; 1 dl hoisin sauce; 3 tbsp Japanese soy sauce; 2 tbsp honey; 2 tbsp brown sugar; 1 tbsp rice vinegar; 1 tsp sriracha chili sauce; 400 g green cabbage or sweetheart cabbage, thinly shredded; 2 pcs carrots, cut into thin matchsticks (julienned); 1/2 pcs cucumber, seeded and sliced into half-moons; 3 pcs scallions, thinly sliced; 2 tbsp toasted sesame oil; 2 tbsp freshly squeezed lime juice; 1 tbsp Japanese soy sauce; 1 tsp honey or granulated sugar; 1 pcs garlic clove, grated; 2 tbsp white or black sesame seeds, toasted

By Culiora

Asiatiska sticky ribs med krispig kålsallad och sesamdressing served on a plate, photographed in natural light

Tender pork ribs slow-baked under foil, then coated in a sweet, savory, and rich hoisin-soy glaze until glossy and sticky. Served alongside a crunchy slaw of cabbage, carrot, and cucumber tossed in a zesty sesame-lime dressing.

Servings: 4
Prep time: 25 min
Cook time: 120 min
Total time: 145 min

Ingredients

1.5 kg thick-cut pork ribs (or spareribs)
1 tsp salt
1/2 tsp black pepper, freshly ground
1 tsp Chinese five-spice powder
3 pcs garlic cloves, finely grated
1 tbsp fresh ginger, finely grated
1 dl hoisin sauce
3 tbsp Japanese soy sauce
2 tbsp honey
2 tbsp brown sugar
1 tbsp rice vinegar
1 tsp sriracha chili sauce
400 g green cabbage or sweetheart cabbage, thinly shredded
2 pcs carrots, cut into thin matchsticks (julienned)
1/2 pcs cucumber, seeded and sliced into half-moons
3 pcs scallions, thinly sliced
2 tbsp toasted sesame oil
2 tbsp freshly squeezed lime juice
1 tbsp Japanese soy sauce
1 tsp honey or granulated sugar
1 pcs garlic clove, grated
2 tbsp white or black sesame seeds, toasted

Instructions

Preheat the oven to 160°C conventional heat. Pat the ribs dry with paper towels and peel off the thin membrane from the back of the bones if still attached.
Combine the salt, black pepper, and Chinese five-spice powder. Rub the spice blend evenly all over the ribs.
Place the ribs in a roasting pan and cover tightly with aluminum foil to trap the steam. Bake in the center of the oven for 1.5 to 2 hours until the meat is thoroughly tender and has pulled back slightly from the bones.
Meanwhile, prepare the glaze: combine the garlic, ginger, hoisin sauce, Japanese soy sauce, honey, brown sugar, rice vinegar, and sriracha in a small saucepan. Simmer over medium heat for 4-5 minutes until slightly thickened and aromatic. Remove from the heat.
Make the sesame dressing by whisking together the toasted sesame oil, freshly squeezed lime juice, soy sauce, honey, and grated garlic in a bowl until the sugar dissolves.
In a large bowl, combine the shredded cabbage, carrots, sliced cucumber, and two-thirds of the scallions. Pour the dressing over the vegetables and toss thoroughly just before serving to keep everything crisp.
Increase the oven temperature to 225°C using the grill/broil or convection setting. Take out the ribs and remove the foil. Brush the meat generously on both sides with the glaze.
Return the ribs to the upper rack of the oven for 6–8 minutes, brushing with more glaze halfway through, until the surface is deeply caramelized, bubbly, and sticky (watch closely so it does not burn).
Remove the ribs from the oven and let rest for 5 minutes. Cut between the bones, garnish with toasted sesame seeds and the remaining scallions, and serve immediately alongside the crispy cabbage slaw.