Sticky Five Spice Pork Ribs with Sesame Coleslaw

Serves 4

Prep Time 30 minutes

Cook Time 1 hour 45 minutes


Ingredients

For the ribs 

1kg pork ribs  
2 tablespoons soft brown sugar 
1 tablespoon five spice 
1 tablespoon paprika 
1 tablespoon sea salt 

For the glaze

3 tablespoons hoisin
2 teaspoons five spice
1 tablespoon soy sauce
2 cloves garlic, crushed or grated
1 teaspoon ginger powder
1 tablespoon lime juice, plus more to serve 

For the sesame coleslaw 

2 large carrots, finely shredded or grated
½ red cabbage, finely sliced 
4 spring onions, finely sliced
Large bunch coriander, leaves picked and roughly chopped 
1 tablespoon sesame oil
2 tablespoons lime juice 
2 teaspoons soy sauce 
 

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Method

These ribs are great prepared ahead of time then glazed and reheated on the BBQ when guests arrive. They’re sticky, full of five spice flavour and perfect with a fresh sesame coleslaw. Make extra, because people will be fighting over the last ones!

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1. Preheat the oven to 180C. 

2. The ribs may have a white membrane covering one side. If so, remove it by lifting the edge with the tip of a knife, then once you’re able to grab hold of the membrane, pulling firmly to remove. Alternatively, a butcher will do this for you. 

3. Combine the brown sugar, five spice, paprika and sea salt, and rub this all over the ribs. Place them into a roasting tin then pour 200ml water around (not over) the ribs. 

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4. Place in the oven and cook for 1 hours 30 minutes. 

5. Meanwhile, combine all the ingredients for the glaze except the lime juice in a small saucepan and bring to a simmer. All to cook for 2 minutes, then turn off the heat and add the lime juice. Set aside. 

6. Make the coleslaw by combining all the ingredients. Taste and season with salt if necessary. Set aside. 

7. Once you’re ready to serve the ribs, light two gas burners on the Jupiter Outback BBQ and set the heat to medium. 

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8. Brush the ribs with the glaze, reserving some for serving. Grill the ribs for a few minutes each side, or until caramelised and heated through. 

9. Serve the ribs with the extra glaze and the sesame coleslaw.

About the recipe author

Helen Graves The Author

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook  using lots of spices, fresh herbs and BBQ techniques