Pork Spare Ribs with Ginger BBQ Sauce and Asian Slaw

Pork Spare Rib Sauce


  • 4 pounds pork spare ribs 
  • ½ cup plum sauce
  • ½ cup hoisin sauce
  • ¼ cup minced ginger 
  • ¼ cup minced garlic 
  • ¼ cup minced green onions 
  • ¼ cup chile paste
  • ½ cup rice wine vinegar
  • ½ cup blackberry preserves
  • ¼ cup sesame oil
  • 1 teaspoon black pepper


Bake the ribs in your oven at 350 degrees for 90 minutes covered with foil. Cut the ribs after allowing them to cool. While they are baking, whisk all ingredients together. When ribs are cool, brush generously with sauce. Finish over a low fire on a grill, turning and brushing with more sauce frequently. Serve with warmed sauce on the side, and grilled pineapple to accompany the slaw. Garnish with minced scallions and toasted sesame seeds.

Asian Slaw


  • ½ cup fish sauce
  • ½ cup rice vinegar
  • ½ teaspoon red chile flakes
  • ½ cup honey
  • 1 cup basil leaves
  • 1/8 inch ribbons
  • 3 cups cabbage
  • 1/8 inch ribbons
  • 1 cup shredded carrots
  • ½ cup thinly sliced scallions
  • 1 cup fresh bean sprouts In a large bowl


Combine fish sauce, vinegar, chile flakes and honey and whisk to blend. Add basil, cabbage, carrots, scallions and bean sprouts. Toss to combine. Add grilled pineapple.

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