Asian Style Pork Ribs & Coleslaw

Asian Style Pork Ribs & Coleslaw

  • 1 kg pork ribs
  • 110g palm sugar
  • 120ml shao shing
  • 3 cinnamon sticks
  • 2 tsp fennel seeds
  • 3 star anise
  • 5 cloves, whole
  • 4 garlics cloves, minced
  • 2 corriander root, pounded
  • ginger (peeled and pounded)
  • 3 tbs water

Slaw

  • 1 small red onion, halved, thinly sliced
  • 100g bean sprouts, trimmed
  • 10g snow peas, trimmed
  • 1/2 wombok, finely shredded

Dressing

  • 3 tsp sesame oil
  • 3 tsp soy sauce
  • 2 tsp honey

Method

  1. Toast spices and lightly pound to release the oils. Melt palm sugar with the water and take off the heat. Add remaining ingredients including spices.
  2. Cover the ribs and cool completely for at least three hours or over night.
    Preheat the oven to 160C, cook in a roasting pan for at least 3 hours or until the meat falls off the bone.
  3. Heat the bbq to a high heat, sear the outside of the ribs and serve with the salad.