Korean BBQ-style ribs & radish slaw
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Korean BBQ-style ribs & radish slawNew Recipes

Contains pork – recipe is for non-Muslims/non-pork eaters.

Liven up BBQ ribs with sweet, spicy Korean flavours and use the oven for ease. If the sun is out, finish them on the barbecue and serve with a crunchy radish slaw

  • Prep:20 mins
    Cook:1 hrs
    plus at least 30 mins brining
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 580
  • fat 36g
  • saturates 13g
  • carbs 16g
  • sugars 0g
  • fibre 2g
  • protein 46g
  • salt 2.91g

Ingredients

  • 2 tsp garlic granules
  • 2 kg Morrisons Market Street British pork ribs
  • cooked white rice , to serve
  • 1 tbsp sesame oil
  • 4 garlic cloves , grated
  • 20g ginger , grated
  • 40g gochujang
  • 60ml rice vinegar
  • 2 tbsp soy sauce
  • 2 tbsp light brown soft sugar
  • 1 tbsp sesame seeds
  • 1 tbsp fish sauce (optional)
  • 1 cucumber , finely sliced
  • 200g radishes , finely sliced
  • ½ tbsp sesame oil
  • 1 tbsp light soy sauce
  • 1 tbsp rice vinegar
  • ¾ tbsp light brown soft sugar
  • 1 tbsp sesame seeds , toasted

Method

  1. Heat the oven to 180C/160C fan/gas 4. Mix together 1 tsp salt, 1 tsp black pepper and the garlic granules. Remove the membrane from under 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. Will keep chilled for up to two days.

  2. Make the slaw while the ribs are in the oven. 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 squeeze out any excess water using your hands and transfer to a bowl. In another small bowl, make the dressing by mixing the sesame oil with the soy, rice vinegar, sugar and sesame seeds until the sugar dissolves. Pour over the cucumber and radishes, then toss well.

  3. Meanwhile, make the glaze. Heat the oil in a small saucepan over a medium heat. Stir in the garlic and ginger and cook for 2 mins until fragrant but not coloured. Mix in all the remaining ingredients and cook for a couple more minutes. Once the ribs are cooked, remove from the oven and pour the glaze over.

  4. Return the ribs to the oven and cook for 10-15 mins until sticky, or barbecue for 5 mins. Cut the ribs into pieces and serve with the slaw.

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