Asian Style Pork Ribs with Sesame Greens and Coleslaw
An irresistible family favourite which I made for mother's day—these sticky pork ribs are slow-cooked until fall-off-the-bone tender, then glazed with a rich, sweet, and savoury sauce. Served with stir-fried sesame greens and a fresh dill coleslaw for balance and crunch, it’s the perfect dinner for impressing guests or treating your family.
I opted to serve with some chips also, however this can be skipped!
Ingredients
For the Sticky Pork Ribs:
1 rack of pork ribs (approx. 700g–1kg)
2 tbsp soy sauce (or low-sodium if serving baby)
2 tbsp maple syrup (or honey, if not baby-friendly)
1 tbsp apple cider vinegar or rice vinegar
2 garlic cloves, minced
1 tsp grated fresh ginger
1 tbsp tomato purée
1 tsp sesame oil (optional)
Black pepper to taste
200ml water or low-sodium stock
For the Sesame Greens:
A mix of sliced greens, kale, and/or spinach
1 tsp sesame oil (or olive oil)
1 garlic clove, finely chopped
1 tsp sesame seeds
A splash of soy sauce or tamari
For the Dill Coleslaw:
A generous helping of finely shredded cabbage
1 large carrot, grated
½ red onion, finely sliced
2–3 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp dried or fresh dill
pepper to taste
How to do
1. Cook the Ribs:
1. Preheat your oven to 150°C (130°C fan).
2. Place the ribs in a baking dish or roasting tray. In a small bowl, mix together the soy sauce, maple syrup, vinegar, garlic, ginger, tomato purée, sesame oil, and black pepper.
3. Pour the marinade over the ribs, add the water or stock, and cover tightly with foil.
4. Bake for 2–2½ hours, turning once halfway through, until the ribs are very tender.
Alternatively, this can be done in the slow cooker for 4-5 hours on high/ 6-7 hours on low.
2. Glaze the Ribs:
1. Remove the foil and spoon some of the sauce over the ribs.
2. Increase the oven temperature to 200°C (180°C fan) and return the ribs to the oven uncovered for 20–25 minutes, basting once or twice, until the glaze is sticky and glossy.
3. Make the Sesame Greens:
1. Heat sesame oil in a frying pan or wok. Add the garlic and cook for 30 seconds until fragrant.
2. Add the greens and stir-fry for 2–3 minutes until just wilted.
3. Sprinkle with sesame seeds and a splash of soy sauce, then toss and remove from heat.
4. Prepare the Dill Coleslaw:
1. Combine the cabbage, grated carrot, and red onion in a bowl.
2. In a separate bowl, mix the mayo, Dijon mustard, dill, and seasoning.
3. Toss everything together until well coated. Chill until ready to serve.
To Serve
Plate the sticky ribs with a generous spoonful of sesame greens and a fresh helping of dill coleslaw. Drizzle any leftover glaze from the pan over the ribs and scatter with extra sesame seeds for a final flourish.
