🍖 Sticky Korean BBQ Ribs with Crunchy Radish Slaw
Fall-off-the-bone tender ribs glazed in a sticky, sweet-spicy Korean BBQ sauce, paired with a fresh and zesty radish slaw. A flavour-packed dish perfect for weekend feasts or summer gatherings.
Info
Prep time:
Cooking time:
Difficulty:
Serves:
Dairy-Free, Egg-Free, High-Protein, Nut-Free
20 mins
1 hr 20 mins
Easy
6-8
Sugars
13g
Kcal
580
Fibre
2g
Fat
36g
Protein
46g
Saturates
13g
Salt
2.91g
Carbs
16g
Info
Cooking time:
Prep time:
20 mins
Dairy-Free, Egg-Free, High-Protein, Nut-Free
Difficulty:
Serves:
1 hr 20 mins
Easy
6-8
Info
~N/A~
Prep time:
Cooking time:
~N/A~
Difficulty:
~N/A~
Serves:
~N/A~
Dietary Types
Sugars
13g
Fibre
2g
Protein
46g
Salt
2.91g
Info
Prep time:
Cooking time:
Difficulty:
Serves:
Dairy-Free, Egg-Free, High-Protein, Nut-Free
20 mins
1 hr 20 mins
Easy
6-8
Sugars
~N/A~
Fibre
~N/A~
Protein
~N/A~
Salt
~N/A~
Info
Prep time:
~N/A~
Cooking time:
~N/A~
Difficulty:
~N/A~
Serves:
~N/A~
Dietary Types
Kcal
~N/A~
Fat
~N/A~
Saturates
~N/A~
Carbs
~N/A~
Ingredients:
• 2 kg pork ribs
• 2 tsp garlic granules
• 1 tsp salt
• 1 tsp black pepper
For the glaze:
• 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)
For the slaw:
• 1 cucumber, finely sliced
• 200g radishes, finely sliced
• 1 tsp salt
• ½ tbsp sesame oil
• 1 tbsp light soy sauce
• 1 tbsp rice vinegar
• ¾ tbsp light brown soft sugar
• 1 tbsp toasted sesame seeds
Instructions:
1. Heat the oven to 160C/140C fan/gas 4. Mix together the garlic, onion, and ginger in a small food processor or using a small blender. Transfer to a large saucepan with the rest of the sauce ingredients and 100ml water. Bring to a simmer, then cook for around 8–10 minutes until thickened. Pour out enough of the sauce into a small bowl to generously coat the ribs.
2. Make the slaw while the ribs are in the oven. Combine all the slaw ingredients in a bowl and toss well to coat. Set aside to marinate.
3. Meanwhile, return the glaze pan to the heat and simmer to thicken further if needed. You want it sticky but spoonable. Turn the oven up to 200C/180C fan/gas 6, return the ribs to the oven for 10 minutes, basting with the remaining glaze halfway through.
4. Return the ribs to the oven and cook for 10–15 minutes more. Cut the ribs into individual pieces to serve with the slaw.
Healthy Swaps & Tips:
• Swap pork ribs for lean beef ribs or tofu strips for a lighter twist
• Reduce sugar and soy sauce slightly for lower salt/sugar content
• Add shredded carrot or apple to the slaw for a sweeter crunch
• Skip sesame seeds if allergic or replace with sunflower seeds
Storage & Meal Prep:
• Store ribs and slaw separately in airtight containers
• Ribs can be reheated in the oven or microwave
• Slaw best eaten fresh but will keep in fridge for 1 day
• Not suitable for freezing due to fresh veg
Ideal For:
• Korean food lovers
• Summer BBQ heroes
• Meat eaters looking for bold flavour
• Dinner party showstoppers