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