Ingredients
- 2kg Market Street British pork ribs
- 1 tbsp sesame oil, plus ½ tbsp for the slaw
- 4 garlic cloves, grated
- 20g ginger, grated
- 40g gochujang
- 60ml rice vinegar, plus 1 tbsp for the slaw
- 2 tbsp soy sauce
- 2 tbsp soft light brown sugar, plus ¾ tbsp for the slaw
- 1 tbsp sesame seeds, plus 1 tbsp toasted for the slaw
- 1 tbsp fish sauce, optional
- 1 cucumber, finely sliced
- 200g radishes, finely sliced
- 1 tbsp light soy sauce
- 1 tsp fine salt
- 1 tsp finely ground black pepper
- 2 tsp garlic granules
- White steamed rice, to serve
Method
Step 1
Heat the oven to 180°C/160°C fan/ 4. Combine the salt, pepper and garlic together until well mixed. Remove the membrane from underneath the ribs using a small knife, then rub all over with the salt mixture. Transfer to a shallow roasting tin and arrange in an even layer. Roast for 1 hr, until cooked through and tender. Can be made in advance and kept in the fridge for up to 2 days.Step 2
To make the slaw, sprinkle 1 tsp salt over the cucumber and radishes, tossing well to ensure everything is evenly coated, then set aside for 30 mins. Tip into a sieve and rinse, then using your hands, squeeze out any excess water and transfer to a dry bowl. In a small bowl, mix ½ tbsp sesame oil, light soy sauce, 1 tbsp rice vinegar, ¾ tbsp brown sugar and 1 tbsp of sesame seeds until the sugar has dissolved then pour over the cucumbers and toss well.Step 3
Meanwhile, to make the glaze, heat 1 tbsp of the sesame oil in a small saucepan over medium heat. Stir in the garlic and ginger and cook for 2 mins until fragrant but not coloured. Next, mix in the gochujang, rice vinegar, soy sauce, soft light brown sugar, sesame seeds and fish sauce, then cook for a couple more mins. Once the ribs are cooked, remove from the oven and pour the glaze evenly over the ribs.Step 4
You can either return the ribs to the oven and cook for 10-15 mins, until sticky and glazed or cook over white hot coal BBQ, until sticky and piping hot throughout, around 5 mins.Step 5
Cut the ribs into individual pieces, and serve on top of rice with the cucumber salad on the side.