Watch Eva Pau's Asian Kitchen, Wednesdays at 8.00pm on RTÉ One.
Ingredients
Serves: 4
Prep Time: 25mins
Cook Time: 3 hours
- 2 full racks of pork ribs (each rack should have between 10-13ribs)
Dry rub mix:
- 2tbsp salt
- 1tsp five spice
- 2tsp coarse black pepper
BBQ Hoisin Sauce:
- 200g Lee Kum Kee Hoisin sauce
- 75g Lee Kum Kee Premium oyster sauce
- 60g brown sugar
- 40g ketchup
- 2tbsp Lee Kum Kee rice vinegar
- 2tbsp Worcestershire sauce
- 1tsp five spice
- 2tsp coarse black pepper
- 1tbsp salt
For the Asian Slaw:
- 150g white cabbage, shredded
- 100g purple cabbage, shredded
- 1 carrot, shredded
- 2 scallions, finely chopped
- 1 small bunch of coriander, finely chopped
- 70g mayonnaise
- 40ml Korean apple vinegar or white rice vinegar
- 2tsp honey
- 1tsp light soy sauce
- 1tsp sesame oil
- salt and pepper
Method
- In a small bowl, mix together the dry rub mix.
- Cut the rack of ribs in half and set them onto a large baking tray. Sprinkle the dry rub over the top and back of the ribs, using your hands to really massage them into the ribs.
- Cover the baking tray with 2 layers of tin foil, creating a little vacuum of the ribs to steam cook in the oven.
- Set the ribs into the oven at 120 degrees fan for 2 ½ - 3hours. When they come out of the oven, the ribs should be really tender.
- In a medium sized bowl, mix together all the ingredients for the BBQ hoisin mix. Baste this sauce over the back of the ribs and grill them on high at 220degrees for 5 minutes, turn the ribs over, baste again and grill for a further 5 mins until the ribs are bubbling. Ready to serve.
- To prepare the Asian slaw, in a small bowl, mix together the mayonnaise, vinegar, honey, soy sauce and sesame oil and season with salt and pepper.
- In a medium bowl, combine the white and purple cabbage, carrot, scallions and coriander. Pour over the sauce and mix well. Keep in the fridge until ready to serve.
