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5 Ingredients: Sticky Five-Spice Pork Ribs with Red Cabbage Slaw
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5 Ingredients: Sticky Five-Spice Pork Ribs with Red Cabbage Slaw

If you think one lot may not be enough, use double the ingredients. They can be easily reheated in an oven - covered with foil, or on a barbecue!
Servings: 2


For the Sticky Five-Spice Pork Ribs:

  • 500 g spare pork ribs
  • 1/4 cup ketjap manis
  • 2 garlic cloves crushed
  • 3 tbsp honey
  • 1 tsp five spice

For the Red Cabbage Slaw:

  • 1/4 small red cabbage shredded thinly
  • 1/4 cup raisins
  • large handful of mint leaves sliced thinly
  • 1/4 cup fat-free Italian dressing
  • 1 tbsp sesame oil
  • 1 tsp unrefined sugar
  • freshly ground black pepper


To marinade the Ribs:

  • Combine ketjap manis, garlic, honey and five spice in a large bowl. Add spare ribs, mix to cover and marinade for at least 30 minutes (best overnight).

To make the Sticky Five-Spice Pork Ribs:

  • Preheat oven to 180C (160C fan-forced, 350F, Gas mark 4).
  • Place ribs with the marinade in an ovenproof dish, cover with aluminium foil and cook in the oven for 1.5 hours.
  • After this time remove the foil and roast uncovered for another 15 minutes.
  • Drain fat and marinade off into a small saucepan and return ribs to the oven for another 15 minutes to dry roast and crisp up.
  • In the meantime cook down the marinade on low heat until it resembles sticky barbecue sauce in consistency.
  • Spread over the ribs and allow to rest in the oven for another couple of minutes before serving.

To serve:

  • Serve with a good helping of the red cabbage and mint slaw ( recipe below).

To make the Red Cabbage Slaw:

  • Combine all ingredients in a bowl and mix.
  • Season with black pepper to your liking.
  • Cover with cling wrap and chill until serving.
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