Pork Ribs
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Pork Ribs with Asian Cabbage Slaw

This pork ribs recipe yields fall-off-the-bone tender ribs with a crisp and refreshing Asian cabbage slaw.
Prep Time15 mins
Cook Time2 hrs
Course: Main Course
Cuisine: Chinese
Keyword: Pork, Ribs
Servings: 6
Calories: 580kcal

Ingredients

Pork Ribs:

  • 2 teaspoons Kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground ginger
  • 1 teaspoon Chinese Five Spice Powder
  • 1 rack pork spare ribs about 3 pounds
  • ¾ cup water
  • ¼ cup soy sauce
  • 1 tablespoon rice vinegar

Cabbage Slaw:

  • 2 cups green cabbage shredded
  • 2 cups red cabbage shredded
  • ½ cup fresh cilantro chopped
  • ¼ cup green onion chopped
  • ¼ cup rice vinegar
  • ¼ cup sesame oil
  • ¼ cup creamy sugar-free peanut butter
  • 1 teaspoon sriracha adjust to taste
  • 1 teaspoon fresh ginger grated
  • 1 garlic clove minced

Instructions

  • Preheat oven to 400 degrees.
    Pork Ribs
  • Mix all spices (salt through five spice powder together in a small bowl.
  • Cut rack in half and place both halves in a roasting pan. Rub spice blend over ribs to coat.
  • Mix together water, soy sauce, and rice vinegar and pour over ribs.
  • Cover with foil and roast 1½ to 2 hours, until meat is very tender. Check after 45 minutes and add water if the liquid has evaporated so the sauce will not burn.
  • While ribs cook, make slaw. In a large bowl, combine shredded red and green cabbage, cilantro, and green onion.
  • In a separate bowl, whisk together rice vinegar, sesame oil, peanut butter, sriracha, grated ginger, and minced garlic. Drizzle over cabbage mixture and toss to coat.
  • When ribs are tender and just starting to fall off the bone, remove from oven.
    Pork Ribs
  • Switch oven to broil and broil ribs on the top rack about 5 minutes until crispy, being careful not to burn.
  • For each person, serve 3 ribs with ¾ cup slaw.
    Pork Ribs

Nutrition

Serving: 3Ribs, 3/4 cup Slaw | Calories: 580kcal | Carbohydrates: 9.5g | Protein: 23g | Fat: 50g | Fiber: 3g