Asian Glazed Pork Ribs with Pickled Vegetables
These succulent pork ribs are marinated in a rich, umami-packed Asian glaze and cooked to tender perfection in the oven, creating a melt-in-your-mouth experience. Served alongside homemade pickled vegetables, the dish offers a delightful tangy contrast that brightens the flavours, making it a perfect choice for a satisfying dinner.
- Total
- 6 hr 10 min
- Serves
- 3
- Level
- Adventurous
Created with Pantry Bliss
Ingredients
3 servings
For the Asian Glaze
- 120 millilitres Soy sauce, preferably low sodium
- 100 grams Brown sugar, packed
- 60 millilitres Rice vinegar
- 30 millilitres Sesame oil
- 20 grams Fresh ginger, grated
- 4 cloves Garlic, minced
- 5 grams Five spice powder
- 20 millilitres Chilli sauce, for heat (adjust to taste)
For the Pork Ribs
- 1 kilogram Pork ribs, baby back or spare ribs, trimmed
- few sprigs Fresh coriander, for garnish
For the Pickled Vegetables
- 1 large Carrot, thinly sliced into ribbons using a peeler
- 1 large Cucumber, sliced thinly
- 150 millilitres White vinegar
- 150 millilitres Water
- 50 grams Sugar, to balance acidity
- 10 grams Salt
- 1 teaspoon Chilli flakes, optional, for heat
For the Asian Glaze
- 120 millilitres Soy sauce, preferably low sodium
- 100 grams Brown sugar, packed
- 60 millilitres Rice vinegar
- 30 millilitres Sesame oil
- 20 grams Fresh ginger, grated
- 4 cloves Garlic, minced
- 5 grams Five spice powder
- 20 millilitres Chilli sauce, for heat (adjust to taste)
For the Pork Ribs
- 1 kilogram Pork ribs, baby back or spare ribs, trimmed
- few sprigs Fresh coriander, for garnish
For the Pickled Vegetables
- 1 large Carrot, thinly sliced into ribbons using a peeler
- 1 large Cucumber, sliced thinly
- 150 millilitres White vinegar
- 150 millilitres Water
- 50 grams Sugar, to balance acidity
- 10 grams Salt
- 1 teaspoon Chilli flakes, optional, for heat
- Prep
- 1 hr
- Marinate
- 2 hr
- Cook
- 2 hr 30 min
- Rest
- 10 min
About this recipe
The inspiration for this dish came from various Asian cuisines that showcase the balance of sweet, salty, and tangy flavours. Asian-style ribs have long been a favourite around the world, with their mouth-watering glaze that adds depth to the meat. The idea of pairing them with pickled vegetables is influenced by the tradition of serving tangy sides that cut through richness, much like how Vietnamese cuisine serves bánh mì with pickle. This dish aims to replicate these beloved flavours while allowing the cook to exercise technical skills in marinating, glazing, and pickling, creating a well-rounded meal.
Method
-
Step 1: Prepare the Asian Glaze
In a mixing bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, grated ginger, minced garlic, five spice powder, and chilli sauce. Ensure the sugar is fully dissolved and the mixture is well combined.
-
Step 2: Marinate the Pork Ribs
Place the trimmed pork ribs in a large resealable bag or shallow dish. Pour the Asian glaze over the ribs, ensuring they are thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for maximum flavour.
-
Step 3: Prepare the Pickled Vegetables
In a saucepan, combine white vinegar, water, sugar, salt, and chilli flakes. Bring to a small simmer over medium heat, stirring until the sugar and salt dissolve completely. Remove from heat and let it cool to room temperature. In a clean jar, layer the sliced carrots and cucumbers, then pour the pickling liquid over them, ensuring they are fully submerged. Seal the jar and refrigerate for at least 2 hours, or up to a week before serving.
Ensure pickling liquid cools before pouring over vegetables to preserve their crunchiness. -
Step 4: Cook the Pork Ribs
Preheat your oven to 160°C (320°F). Remove the marinated ribs from the refrigerator and place them on a baking tray lined with aluminium foil (for easy cleanup). Reserve leftover glaze for basting during cooking. Cover the ribs tightly with another layer of foil to keep moisture in. Bake in the preheated oven for 2 hours. After 2 hours, uncover the ribs, baste with remaining glaze, and increase the oven temperature to 200°C (390°F). Bake for an additional 30 minutes, basting every 10 minutes until the ribs are caramelised and tender.
Check for internal temperature; the ribs should reach at least 85°C (185°F) for optimal tenderness. -
Step 5: Rest and Serve
Once cooked, remove the ribs from the oven and let them rest for 10 minutes before slicing. Garnish with fresh coriander. Serve the ribs alongside the pickled vegetables for a perfect balance of flavours.
Tips
- For added tenderness, consider wrapping the ribs in parchment paper before covering with foil during the baking process.
- Feel free to experiment with different vegetables for pickling, such as radishes or red cabbage, to enhance flavour.
- The glaze can also be used as a baste for grilling or barbecuing the ribs for an alternative cooking method.
- For a spicier glaze, increase the chilli sauce or add fresh chopped chilli to the marinade.
Equipment
- Digital kitchen scale
- Baking tray
- Aluminium foil
- Oven
- Mixing bowl
- Whisk
- Jar for pickling
- Saucepan
- Knife
- Cutting board
Serve it with
Sides
-
Steamed Jasmine Rice
A classic pairing that soaks up the delicious glaze and complements the meal.
-
Stir-fried Bok Choy
Adds a refreshing and crunchy texture, bringing another layer of vegetables to the dish.
Goes well with
-
Miso Soup
A comforting and traditional entrée that sets the tone for an Asian-inspired meal.
-
Mango Sticky Rice
A sweet dessert that contrasts beautifully with the savoury ribs.
Drinks
-
Iced Green Tea
Refreshing and light, it balances the rich flavours of the ribs without overpowering them.
-
Sake
A traditional Japanese drink that pairs well with the sweet and umami notes of the glaze.
Created by a home cook with Pantry Bliss’s AI recipe creator and shared with the community. Always check recipes for allergens and cook food to safe temperatures.
