This recipe for char sui pork ribs with slaw is another one from the May 2021 edition of EasyFood magazine. At the time of posting, the original recipe isn't on the website.
We both love ribs and the char sui flavouring of these ones really appealed, especially along with the asian flavours in the slaw.
The ribs turn out deliciously sweet and sticky and are complimented so well with the slaw, especially the flavour of sesame oil.
When making the recipe for the first time, I halved it as the original recipe is for 4 to 6 people. I just bought one pack of ribs weighing slightly under 700g - this was enough for the 2 of us.
Tips
- The instructions below are to finish the ribs off in the oven, however, if it’s a nice day they can be finished off on the barbecue instead.
- This char sui pork ribs with slaw recipe is easily adapted if you’re cooking for less or more people.
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How to make this Char Sui Pork Ribs with Slaw
Ingredients
Ribs:
- 1.5 tbsp soft light brown sugar
- 2 tbsp clear honey
- 1.5 tbsp soy sauce
- 15g ginger, freshly grated
- 1.5 tbsp hoisin sauce
- 1 garlic clove, crushed
- 1.5 tbsp rice vinegar
- 750g to 1kg meaty pork ribs
- 500ml water
- 10g fresh coriander, leaves separated from stalks
Slaw:
- 50g red cabbage, cored and finely shredded
- 1 carrot, grated
- 50g white cabbage, cored and finely shredded
- 1.5 tsp sesame oil
- 1 tbsp rapeseed oil
- 0.5 tsp salt
- 1.5 tsp rice vinegar
- 0.5 tsp caster sugar
To serve:
- 1 spring onion, curled (optional)
Instructions
- Mix the soft light brown sugar in a bowl with the honey, soy sauce, ginger, hoisin sauce, garlic and rice vinegar. Put 2 tbsp of the marinade into a slow cooker (reserving the remainder for step 3) and add the ribs. Then add the water and mix to combine. Add the coriander stalks and keep the leaves for the slaw. Cover and cook on low for 8 hours, until the ribs are tender but not falling off the bone.
- Preheat the oven to 200C fan/gas mark 7 (see Tips). Line a large baking tray or roasting tin with tin foil.
- Transfer the ribs from the slow cooker to the prepared tray or tin using a slotted spoon or tongs. Handle them carefully, as the meat will be very tender and may start to fall off the bone. Baste with the reserved marinade. Cook in the preheated oven for 25 to 30 minutes, until starting to crisp (see Tips).
- Meanwhile, to make the slaw, mix the red and white cabbage with the carrot and reserved coriander leaves. Put the sesame oil, rapeseed oil, salt, rice vinegar and caster sugar in a screw topped jar and shake until evenly combined, then use to dress the slaw.
- If making the spring onion curls, cut the spring onions into very thin slices, then put in a bowl of ice cold water to curl. Drain will and pat dry on kitchen roll before using.
- Arrange the slaw on plates with the char sui pork ribs and garnish with the spring onion curls (optional).
- We enjoy this either with a baked potato or chunky oven chips.
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Char Sui Pork Ribs with Slaw
Ingredients
Ribs:
- 1.5 tbsp soft light brown sugar
- 2 tbsp clear honey
- 1.5 tbsp soy sauce
- 15 g (0.5 oz) ginger freshly grated
- 1.5 tbsp hoisin sauce
- 1 garlic clove crushed
- 1.5 tbsp rice vinegar
- 750g to 1kg (1.7 lb) meaty pork ribs
- 500 ml (2 cups) water
- 10 g (0.4 oz) fresh coriander leaves separated from stalks
Slaw:
- 50 g (1.8 oz) red cabbage cored and finely shredded
- 1 carrot grated
- 50 g (1.8 oz) white cabbage cored and finely shredded
- 1.5 tsp sesame oil
- 1 tbsp rapeseed oil
- 0.5 tsp salt
- 1.5 tsp rice vinegar
- 0.5 tsp caster sugar
To serve:
- 1 spring onion curled (optional)
Instructions
- Mix the soft light brown sugar in a bowl with the honey, soy sauce, ginger, hoisin sauce, garlic and rice vinegar. Put 2 tbsp of the marinade into a slow cooker (reserving the remainder for step 3) and add the ribs. Then add the water and mix to combine. Add the coriander stalks and keep the leaves for the slaw. Cover and cook on low for 8 hours, until the ribs are tender but not falling off the bone.
- Preheat the oven to 220C/200C fan/gas 7 (see Notes). Line a large baking tray or roasting tin with tin foil.
- Transfer the ribs from the slow cooker to the prepared tray or tin using a slotted spoon or tongs. Handle them carefully, as the meat will be very tender and may start to fall off the bone. Baste with the reserved marinade. Cook in the preheated oven for 25 to 30 minutes, until starting to crisp (see Tips).
- Meanwhile, to make the slaw, mix the red and white cabbage with the carrot and reserved coriander leaves. Put the sesame oil, rapeseed oil, salt, rice vinegar and caster sugar in a screw topped jar and shake until evenly combined, then use to dress the slaw.
- If making the spring onion curls, cut the spring onions into very thin slices, then put in a bowl of ice cold water to curl. Drain will and pat dry on kitchen roll before using.
- Arrange the slaw on plates with the char sui pork ribs and garnish with the spring onion curls (optional).
- We enjoy this either with a baked potato or chunky oven chips.
Notes
- The instructions below are to finish the ribs off in the oven, however, if it’s a nice day they can be finished off on the barbecue instead.
- This char sui pork ribs with slaw recipe is easily adapted if you’re cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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