Korean barbecued pork ribs with spicy slaw & chilli gherkins

Korean barbecued pork ribs with spicy slaw & chilli gherkins

4 as part of a shared meal
Chris Middleton

Soft, crisp, fatty, chewy, spicy — these ribs are Huxtable’s signature dish! For the restaurant, we cook them overnight in a vacuum-sealed bag at 82°C, but try this version at home.


Quantity Ingredient
8 pork ribs, with the belly still attached, cut into 2 portions of 4 ribs
Chilli gherkins, to serve

Spicy slaw

Quantity Ingredient
1/4 chinese cabbage, finely sliced
1 carrot, finely julienned using a mandoline
1 small daikon, finely julienned using a mandoline
2 spring onions, green part only
100g japanese mayonnaise
2 tablespoons sriracha chilli sauce, (see Note)

Chilli paste

Quantity Ingredient
125g gojuchang
30ml light soy sauce
4 garlic cloves, crushed
2cm knob fresh ginger, peeled and finely grated
1 tablespoon sugar
1/2 teaspoon ground white pepper


  1. Preheat the oven to its lowest setting — 80°C would be ideal. Place each set of four ribs in separate oven bags. Remove as much air as possible, then tie up the bags so they are absolutely sealed.
  2. Bring an ovenproof saucepan or casserole dish of water to poaching temperature (just below simmering point — there should be no movement in the water, maybe just a few bubbles on the bottom of the pan). The pan needs to be big enough to hold all the pork, but small enough to fit in your oven with the lid on. Place the bags of pork in the pan. Cover, transfer to the oven and cook for 10 hours, or overnight.
  3. Remove the bags from the pan and let the pork rest for 10 minutes. Place the pork bags in a large iced water bath, until the pork is completely chilled and firm.
  4. Remove the pork from the bags. Gently scrape off the jellied pork juice, then cut into individual ribs. Reserve in the fridge.
  5. For the spicy slaw

    Place the cabbage, carrot, daikon and spring onion in a bowl of iced water for 30 minutes, so they crisp up. Drain, then spin the vegetables in a lettuce spinner to dry them out. Toss the vegetables with the mayonnaise and sriracha chilli sauce and mix well.
  6. For the chilli paste

    Mix all the paste ingredients together and set aside.
  7. To serve

    Preheat the oven to 180°C and line a baking tray with baking paper.
  8. Heat a large non-stick frying pan over medium heat. Add the ribs and cook until golden and crisp on all sides. Brush the ribs on the two cut sides with the chilli paste. Place on the baking tray and bake for 5 minutes.
  9. Pile the slaw along one side of a platter. Slice the chilli gherkins lengthways and pile on the platter with the ribs. Get your fingers dirty and enjoy with beer!


  • Sriracha chilli sauce is a Thai sauce made from chillies, vinegar, garlic, sugar and salt. Most Asian grocers stock it.
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