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.






Skill level

Average: 4.5 (11 votes)


  • 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

Nashi slaw

  • 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 ( cup) Shaoxing rice wine
  • 2 tbsp soy sauce
  • 80 ml ( cup) chilli paste

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.


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.