The flavours and crunch of the nashi slaw are a great complement to the rich ribs. This is one of the dishes I shared with my mother when she came to visit when I was setting up my restaurant, Antares.
- 1.5 kg US-style pork ribs, cut
- 125 g chilli paste
- 30 ml light soy sauce
- 4 garlic cloves, crushed
- 2 knobs fresh ginger, peeled and grated
- 1 tbsp sugar
- ½ tsp ground white pepper
- 600 g Chinese cabbage (wombok), finely shredded
- 6 spring onions (scallions), thinly sliced
- 1 nashi pear, cut into julienne
- 80 ml (⅓ cup) grapeseed oil
- 80 ml (⅓ cup) Shaoxing rice wine
- 2 tbsp soy sauce
- 80 ml (⅓ cup) chilli paste
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.
Marinating time overnight
Combine all marinade ingredients in a food processor or blender and process until smooth.
Place ribs in a container, add marinade and coat well. Marinate overnight in the refrigerator.
Preheat the oven to 150°C fan-forced.
Transfer ribs to a roasting tray, along with any marinade, cover with foil and roast for 3 hours or until fork-tender.
Remove ribs from oven. Transfer marinade to a saucepan and cook over medium heat for about 20 minutes or until reduced to thick consistency for glazing.
Preheat a charcoal grill or barbecue to high. Grill ribs, basting generously with marinade, for about 4 minutes or until nicely sticky.
Place cabbage, spring onion and nashi in a large bowl. Whisk remaining slaw dressing ingredients together in a small bowl, then pour over slaw and toss to combine.
Serve slaw with pork ribs.