Recipe courtesy of Heather Whinney

Asian Pork Ribs

  • Yield: Serves 4
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1 rack of pork ribs, about 12 ribs (about 1 lb 9 oz)


2 tsp black peppercorns

1-2 scallions, green parts finely sliced, to serve

For the marinade:

2 tbsp sesame oil

1/2 cup dark soy sauce

1/2 cup honey

6 tbsp teriyaki sauce

1 tsp five-spice powder

Juice of 2 limes

Pinch of dried chili flakes


  1. Slow cooker method:
  2. Cook, Auto/Low 8 hrs
  3. Preheat the slow cooker, if required. Chop the rack into ribs and put them in the slow cooker. Season with salt and add the peppercorns. In a bowl, mix together all the marinade ingredients, add to the slow cooker, and turn the ribs to coat.
  4. Cover the slow cooker with the lid and cook on auto/low for 8 hours. Remove the ribs from the slow cooker and serve with rice or on their own while piping hot. Garnish with the scallions.
  5. Traditional method:
  6. Cook, 2-2 1/2 hrs
  7. Put the rack of ribs in a large heavy-based pan and cover with water. Season with salt and add the peppercorns. Bring to a boil, then reduce to a simmer, partially cover with the lid, and cook for 1-1 1/2 hours until the meat starts to come away from the bone. Remove the ribs from the pan with tongs and set aside in a baking pan until they are cool enough to handle.
  8. Preheat the oven to 325 degrees F. In a bowl, mix together all the marinade ingredients. Chop the rack into ribs and put them in a large Dutch oven. Pour the marinade over the ribs, turning them to coat. Cover with the lid and put in the oven for about 1 hour, keeping an eye on them to check they don't dry out completely - they may need turning in the marinade. Remove and serve with rice or on their own while piping hot. Garnish with the scallions.

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