Spicy Soy Ribs with Sweet and Sour Slaw

TOTAL TIME: 1 hr 35 min
Prep: 15 min
Inactive Prep: 1 hr
Cook: 20 min
YIELD: 4 servings


  • 6 tablespoons ketchup
  • 2 tablespoons chili sauce
  • 2 tablespoons honey
  • 2 tablespoons light soy sauce
  • 1 tablespoon Chinese 5-spice powder
  • 1 tablespoon Shaohsing rice wine
  • 1 rack pork spareribs, cut in half across the bone and cut into single ribs
    • 1/4 cup fresh cilantro leaves, chopped
    • 6 radishes, grated
    • 2 carrots, peeled and grated
    • 2 Fresno chiles, finely diced
    • 1 small Napa cabbage, shredded
    • 1/2 medium onion, grated
    • 1/4 cup mayonnaise
    • 3 tablespoons lemon juice
    • 1 tablespoon honey
    • Sea salt
    • Freshly ground black pepper


    For the ribs: In a large bowl, combine ketchup, chili sauce, honey, soy sauce, 5-spice and rice wine. Then add the ribs. Marinate the ribs for 1 hour in the refrigerator, or as long as overnight.

    Preheat a grill or grill pan over medium-high heat, making sure the grates have been brushed clean and lightly oiled before cooking.

    Remove the ribs from the marinade and reserve the marinade. Place the ribs on the grill and cook for 20 minutes, turning every 5 minutes. Place the marinade into a saucepot and bring to a boil for 5 minutes. Once boiled, continually baste the ribs as they are turned and until they are cooked through.

    For the slaw: While the ribs are cooking, in a medium bowl, add the cilantro, radishes, carrots, chiles, cabbage and onions, and toss together.

    In a small bowl, whisk together the mayo, lemon juice and honey, and then add to the slaw mixture and toss to coat. Season with salt and pepper. Serve immediately with hot ribs for the perfect BBQ treat!



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    Newest Ratings and Reviews

    Read all 3 reviews

    • on February 20, 2012


      Excellent recipe. Very easy to prepare and the results were beyond my expectations. All the ingredients were very easy to get at a chinese market. Congratulations to the chef.

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    • on February 20, 2012


      Delicious ribs! Followed the recipe and it turned out great. Since my family and I loves ribs, we will try different cooking variations next time, i.e. slow cooking them or smoking them. Tip: reserve some marinade so that you don't have to worry about boiling off all the raw pork to use for basting.

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    • on December 31, 2011


      Fantastic results by following recipe. Marinated overnight. Grilled over natural oak charcoal. My family could not stop saying how good the ribs were as they were eating. I am by no means a professional chef. The sweet and sour slaw was outrageous too. I am so thankful I stumbled on Ching-He Huang's show on TV. Next up - grilled yellow bean chicken thighs.

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