Asian Style Pork Ribs

3:10 pm on 6 September 2013


  • 2.5kg fresh free range pork ribs
  • 2 cans of chopped plain tomatoes
  • 330ml of coca-cola (it sounds crazy but makes the meat very tender)
  • 400grams of lee kum kee hoisin sauce
  • 1 tablespoon of coriander seeds
  • 1 bunch of coriander (separate stalks from leaves)
  • 1 whole red chilli (de seeded)
  • 3 tablespoons of manuka honey


I like my ribs in small portions, so ask your local butcher to cut the ribs into 3rds length ways, and then slice each rib into separate individual riblets.

In a deep braising dish, place all ingredients apart from coriander leaves and allow it to marinate overnight.

Slowly braise the pork riblets in the oven for 3 1/5 hours at 155 degrees.

Once the riblets are soft, allow it to cool in the braising liquid then separate carefully

Take the braising liquid and blend till fine, return to a pot and slowly reduce until thick

Once reduced, place the riblets back in the sauce and serve in a bowl and garnish with fresh chopped coriander.

From Jesse Mulligan, 1–4pm

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