Gochujang ribs and satay coleslaw

These gochujang-glazed pork ribs only need four ingredients and they basically cook themselves in the oven. While they’re doing their thing, you’ve got time to throw together the satay coleslaw, which is my own mash-up of creamy peanut satay flavours and a good Aussie coleslaw.

Credit: Sippakorn Wongthanapa

• serves

  6

• prep

  35 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 60 ml (¼ cup) gochujang (see notes)
• 60 ml (¼ cup) sriracha, or to taste
• 60 ml (¼ cup) ketchup
• 2 racks pork ribs, about 500 g each

Peanut satay dressing

• 60 ml (¼ cup) coconut milk
• 60 ml (¼ cup) lime juice
• 2 tbsp smooth peanut butter
• 2 tbsp vegetable oil
• 1 tbsp fish sauce
• 1 tsp grated palm sugar
• 1 garlic clove, roughly chopped

Coleslaw

• 4 cups shredded cabbage (red, white or a mix)
• 1 cup julienned or coarsely grated carrot
• ½ cup podded edamame beans
• ½ cup mint leaves, plus extra to serve
• 2 spring onions, finely sliced
• 2 tbsp roasted peanuts, roughly chopped
• 2 tbsp fried shallots (see notes)

Instructions

1. Preheat the oven to 120°C.
2. Combine the gochujang, sriracha and ketchup in a bowl.
3. Stack 2 large sheets of foil on the benchtop, then place one rack of ribs in the centre. Using a spoon or pastry brush, liberally coat both sides of the ribs with half the gochujang mixture. Wrap tightly in the foil, sealing at the edges to form a parcel. Repeat with the other pork rack and remaining gochujang mixture. Place the foil parcels side by side in a baking dish and roast for 90 minutes or until super tender.
4. Meanwhile, for the peanut satay dressing, place all the ingredients in a bowl and whisk until smooth. Set aside until ready to serve.
5. For the coleslaw, place all the ingredients except the extra mint and fried shallots in a large bowl, Just before serving, add the peanut satay dressing and gently toss until well combined. Transfer to a serving bowl and top with the extra mint and fried shallots.
6. Remove the ribs from the oven. Preheat the grill to high.
7. Carefully open up the foil parcels, Baste the ribs with the cooking juices, then place under the grill and cook for 5 -10 minutes or until starting to char at the edges. Remove the ribs, pile onto a serving board or plate and serve with the satay coleslaw.

Notes

• Gochujang is a Korean fermented chilli paste. It’s available in the Asian aisle of most supermarkets or from an Asian supermarket.
• Fried shallots or fried onions are available from the Asian aisle of most supermarkets.
  

Watch how to make this recipe in Episode 5 of Marion Grasby's Flavours Of Heart & Home streaming free on SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.