• Skip to main content
  • Skip to primary sidebar

Felly Bull

Hungry? Or is your felly bull?!!

  • About
    • Privacy
  • Recipes
    • Beef
    • Bread
    • Breakfast and Brunch
    • Burgers and Sandwiches
    • Chicken and Turkey
    • Chinese
    • Condiments and Sauces
    • Duck
    • Fish
    • Game
    • Indian
    • Italian
    • Lamb
    • Mains
    • Meatballs
    • Mexican
    • Pasta
    • Pies
    • Pizza
    • Pork
    • Rice
    • Seasonings
    • Side Dishes
    • Slow-Cooker
    • Snacks
    • Soups
    • Spanish
    • Starters
    • Vegan and Vegetarian
  • Thermomix
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
    • Privacy
  • Recipes
    • Beef
    • Bread
    • Breakfast and Brunch
    • Burgers and Sandwiches
    • Chicken and Turkey
    • Chinese
    • Condiments and Sauces
    • Duck
    • Fish
    • Game
    • Indian
    • Italian
    • Lamb
    • Mains
    • Meatballs
    • Mexican
    • Pasta
    • Pies
    • Pizza
    • Pork
    • Rice
    • Seasonings
    • Side Dishes
    • Slow-Cooker
    • Snacks
    • Soups
    • Spanish
    • Starters
    • Vegan and Vegetarian
  • Thermomix
  • Shop
×

Home » Recipes

Char Sui Pork Ribs with Slaw

Published: Jun 4, 2021 · Modified: Sep 14, 2022 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Char Sui Pork Ribs with Slaw, Char Sui Pork Ribs with Slaw
Jump to Recipe Print Recipe

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.

Other Recipes

You might also like to try:

  • pork dishes
  • chunky oven chips
  • piri piri pork ribs
  • five-spice baked ribs
  • stickiest-ever BBQ ribs with chive dip

Latest Recipes

  • Char Sui Pork Ribs with Slaw, Char Sui Pork Ribs with Slaw
    Chicken Mulligatawny
  • Char Sui Pork Ribs with Slaw, Char Sui Pork Ribs with Slaw
    Tuscan Style Ribollita
  • Char Sui Pork Ribs with Slaw, Char Sui Pork Ribs with Slaw
    Slow-Cooker Roast Chicken Soup
  • Char Sui Pork Ribs with Slaw, Char Sui Pork Ribs with Slaw
    Quick Prawn Paella
Char Sui Pork Ribs with Slaw, Char Sui Pork Ribs with Slaw

Ingredients

For the 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
For the 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)

As an Amazon Associate I earn from qualifying purchases, if you click on the links below.

 

Instructions

  1. 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.
  2. Preheat the oven to 200C fan/gas mark 7 (see Tips). Line a large baking tray or roasting tin with tin foil.
  3. 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).
  4. 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.
  5. 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.
  6. Arrange the slaw on plates with the char sui pork ribs and garnish with the spring onion curls (optional).
  7. We enjoy this either with a baked potato or chunky oven chips.
Char Sui Pork Ribs with Slaw, Char Sui Pork Ribs with Slaw

Did you make this recipe?

I’d love to hear how it went…both good and bad!

Please go to the bottom of the page to rate the recipe and/or leave your comments.

It would also be great if you could take a photo and tag Felly Bull on social media, thanks.

Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.

Char Sui Pork Ribs with Slaw, Char Sui Pork Ribs with Slaw

Char Sui Pork Ribs with Slaw

Deborah
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 8 hrs 30 mins
Course Main, Main Course
Cuisine Chinese
Servings 2 to 3 people

Ingredients
  

For the 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

For the 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.

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.

 

You might also like to try:
  • pork dishes
  • chunky oven chip
  • piri piri pork ribs
  • five-spice baked ribs
  • stickiest-ever BBQ ribs with chive dip
 
Keyword char sui, coleslaw, pork ribs, ribs, slaw, slow cooker
« Chilli Beef and Vegetable Rice Noodles with Peanuts
Chicken Cordon Bleu »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

Read more... →


Free subscription and eCookbook


MOST POPULAR RECIPES

  • Slow-Cooker Korean Pulled Chicken, Slow-Cooker Korean Pulled Chicken
    Slow-Cooker Korean Pulled Chicken
  • Balsamic Pepper Pasta, Balsamic Pepper Pasta
    Balsamic Pepper Pasta
  • Macaroni Cheese, Macaroni Cheese
    Macaroni Cheese
  • Cheese and Spring Onion Baked Potato, Cheese and Spring Onion Baked Potato
    Cheese and Spring Onion Baked Potato
  • Easy Bollito Misto, Easy Bollito Misto
    Easy Bollito Misto
  • Nasi Goreng, Nasi Goreng
    Nasi Goreng
  • Creamy Chicken, Gammon and Leek Pie, Creamy Chicken, Gammon and Leek Pie
    Creamy Chicken, Gammon and Leek Pie
  • Cajun Chicken and Chorizo Pasta, Cajun Chicken and Chorizo Pasta
    Cajun Chicken and Chorizo Pasta

Footer

↑ back to top

About

  • Privacy Policy

Subscribe

  • Sign Up! for emails and updates

Contact us

  • email

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2021 FELLY BULL

We are using cookies to give you the best experience on our website.

You can find out more about which cookies we are using or switch them off in settings.

Powered by  GDPR Cookie Compliance
Privacy Overview

This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.

Strictly Necessary Cookies

Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.

If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.

3rd Party Cookies

This website uses Google Analytics to collect anonymous information such as the number of visitors to the site, and the most popular pages.

Keeping this cookie enabled helps us to improve our website.

Please enable Strictly Necessary Cookies first so that we can save your preferences!

Cookie Policy

More information about our Cookie Policy