Smoky Pork Ribs with Coleslaw

clock 15 minutes + 10 minutes bowl Serves 6


  • 3/4 cup tomato sauce
  • 1/3 cup char siu sauce
  • 2 garlic cloves, crushed
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup apple cider vinegar
  • 3 tsp smoked paprika
  • 2 tsp ground cumin
  • 12 medium-sized pork ribs
  • 1 bunch red radishes, scrubbed, sliced
  • 1/2 large green cabbage, shredded
  • 3 spring onions, thinly sliced
  • 2 carrots, grated
  • 1/3 cup mayonnaise
  • 2 Tbsp lemon juice, plus wedges to serve
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  • 1. Combine tomato sauce, char siu sauce, garlic, brown sugar, vinegar, paprika and cumin in a jug. Pour half into a large shallow glass dish and reserve the rest for later. Add pork ribs to marinade in glass dish; turn to coat. Cover with plastic food wrap and chill for 30 minutes. Drain marinade from pork and discard.

  • 2. To make the coleslaw, combine radish, cabbage, spring onion and carrot in a large bowl. In a separate bowl, whisk the mayonnaise and lemon juice together. Season. Drizzle dressing over coleslaw.

  • 3. Preheat a barbecue grill to high. Add pork ribs and cook, brushing with reserved sauce mixture occasionally, for 5 minutes each side or until browned and cooked.

  • 4. Transfer to a heat-proof plate. Cover with foil. Rest for 5 minutes and serve with coleslaw and lemon wedges.

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