Spicy Soy Ribs with Sweet and Sour Slaw
- For the Ribs
- 6 tbsp ketchup
- 2 tbsp chilli sauce
- 2 tbsp honey
- 2 tbsp light soy sauce
- 1 tbsp Chinese 5-spice powder
- 1 tbsp Shaohsing rice wine
- 1 rack pork spareribs, cut in half across the bone and cut into single ribs
- For the Slaw
- 4 tbsp fresh coriander leaves, chopped
- 6 radishes, grated
- 2 carrots, peeled and grated
- 2 Fresno chiles, finely diced
- 1 small Napa cabbage, shredded
- 1/2 medium onion, grated
- 60ml mayonnaise
- 3 tbsp lemon juice
- 1 tbsp honey
- Sea salt
- Freshly ground black pepper
For the ribs: In a large bowl, combine ketchup, chili sauce, honey, soy sauce, five-spice and rice wine. Then add the ribs. Marinate the ribs for one hour in the refrigerator, or as long as overnight.
Preheat a grill or grill pan over medium-high heat, making sure the grates have been brushed clean and lightly oiled before cooking.
Remove the ribs from the marinade and reserve the marinade. Place the ribs on the grill and cook for 20 minutes, turning every five minutes. Place the marinade into a saucepot and bring to a boil for five minutes. Once boiled, continually baste the ribs as they are turned and until they are cooked through.
For the slaw: While the ribs are cooking, in a medium bowl, add the cilantro, radishes, carrots, chiles, cabbage and onions, and toss together.
In a small bowl, whisk together the mayo, lemon juice and honey, and then add to the slaw mixture and toss to coat. Season with salt and pepper. Serve immediately with hot ribs for the perfect BBQ treat!