Ginger and sesame-glazed sticky pork ribs with purple slaw

February 9, 2015 (Last Updated: January 11, 2019)

Ginger and sesame-glazed sticky pork ribs with purple slaw

Serves: 4
Cooking Time: 30 mins


  • 125ml (½ cup) oyster sauce
  • 125ml (½ cup) hoisin sauce
  • 60g demerara sugar
  • 45ml (3 tbsp) sesame oil
  • ½ red chilli, finely chopped
  • 1 garlic clove, peeled and finely grated
  • 3cm piece ginger, peeled and finely grated
  • 1,5kg pork ribs
  • 130g plain yoghurt
  • 125ml (½ cup) good-quality store-bought mayonnaise
  • zest and juice of 1 lemon
  • 2,5ml (½ tsp) castor sugar
  • handful fresh coriander, roughly chopped
  • ½ red onion, peeled and sliced
  • 2 baby purple cabbages, finely sliced
  • 1 red apple, cored and finely sliced
  • 1 fennel bulb and leaves, finely sliced
  • salt and freshly ground black pepper, to taste
  • 50g toasted sesame seeds, to garnish



Preheat the oven to 200°C.


For the ribs, combine the oyster sauce, hoisin sauce, demerara sugar, sesame oil, red chilli, garlic and ginger. Place the ribs on a baking tray and brush with the marinade. Roast the ribs until sticky, about 20 minutes.


For the slaw, combine the yoghurt, mayonnaise, lemon zest and juice, castor sugar and coriander. Toss the mixture with the red onion, cabbages, apple and fennel. Season to taste, and sprinkle with toasted sesame seeds. Serve with the sticky ribs.

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