Eva Pau's Asian Kitchen S2Asian

Hoisin Ribs with Asian Slaw

Name: Hoisin Ribs with Asian Slaw
Total time: 205 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 full racks of pork ribs (each rack should have between 10-13ribs); Dry rub mix:; 2tbsp salt; 1tsp five spice; 2tsp coarse black pepper; BBQ Hoisin Sauce:; 200g hoisin sauce; 75g oyster sauce; 60g brown sugar; 40g ketchup; 2tbsp rice vinegar; 2tbsp Worcestershire sauce; 1tsp five spice; 2tsp coarse black pepper; 1tbsp salt; For the Asian Slaw:; 150g white cabbage, shredded; 100g purple cabbage, shredded; 1 carrot, shredded; 2 scallions, finely chopped; 1 small bunch of coriander, finely chopped; 70g mayonnaise; 40ml korean apple vinegar or white rice vinegar; 2tsp honey; 1tsp light soy sauce; 1tsp sesame oil; salt and pepper

Eva PauFrom the series · Eva Pau's Asian Kitchen S2

205 min totalServes 4Medium

Time205 min

Serves4

SkillMedium

ShowEva Pau's Asian Kitchen

Method

In a small bowl, mix together the dry rub mix.

Cut the rack of ribs in half and set them onto a large baking tray. Sprinkle the dry rub over the top and back of the ribs, using your hands to really massage them into the ribs.

Cover the baking tray with 2 layers of tin foil, creating a little vacuum of the ribs to steam cook in the oven.

Set the ribs into the oven at 120 degrees fan for 2 ½ - 3hours. When they come out of the oven, the ribs should be really tender.

In a medium sized bowl, mix together all the ingredients for the BBQ hoisin mix. Baste this sauce over the back of the ribs and grill them on high at 220degrees for 5 minutes, turn the ribs over, baste again and grill for a further 5 mins until the ribs are bubbling. Ready to serve.

To prepare the Asian slaw, in a small bowl, mix together the mayonnaise, vinegar, honey, soy sauce and sesame oil and season with salt and pepper.

In a medium bowl, combine the white and purple cabbage, carrot, scallions and coriander. Pour over the sauce and mix well. Keep in the fridge until ready to serve.

Cook's notes

Seal the tray with two layers of foil to make a little vacuum; that trapped steam is what makes the meat pull-tender over the two-and-a-half to three hours.
Five spice is a magical balancing act — cinnamon, star anise, fennel seeds, cloves and pepper, covering the five traditional flavours of Chinese cooking: salty, spicy, sour, sweet and bitter. One of the best jars in your cupboard.
Premium oyster sauce has a stronger flavour than the regular version and earns its place in the basting liquid.
The glaze is sugary and catches fast: 5 minutes under a high grill, turn, baste again, and 5 more until the ribs are bubbling.
Make the slaw a day ahead and keep it in the fridge — and if you want it more Asian in style, simply swap the mayo for soy sauce.

Serve with The slaw is the natural partner, with steamed rice or plain bread to mop up the sauce. A cold lager or a sharp cider stands up well to the sticky glaze.

Make ahead & storage Cooked ribs keep in the fridge for up to three days; reheat covered in a low oven and give them a fresh baste under the grill. The slaw is happy made a day ahead, dressed and chilled.

Asian

Recipe by Eva Pau · From the series Eva Pau's Asian Kitchen S2 · Photography © Appetite Media
Published 13 July 2026 · Updated 15 July 2026

Nutrition

Per serving · estimated

511kcal

24gprotein

53gcarbs

23gfat

Approximate — calculated from the ingredient list using USDA food data. A guide, not a medical figure.