Korean BBQ Style Spiced Pork Ribs with Pickled Carrot, Daikon and Wombok Slaw

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Serves: 4

INGREDIENTS

• 1.7kg Pork Ribs – cut into 4 equal portions.
• 80ml Soy Sauce
• 60ml Mirin
• 40ml Rice Wine Vinegar
• 95gm Caster Sugar
• 40gm Honey
• 150gm Gochujang (Korean Chilli Paste)
  100gm Brown Onion – top, tail, peel, halve and
  finely dice.

• 2 Garlic Cloves – peel and finely chop.
• 2 tsp Minced Ginger
• 10ml Sesame Oil
• 200gm Carrot – top, tail, peel and cut into 6cm
  long fine strips.

• 250gm Daikon – top, tail, peel and cut into 6cm
  long fine strips.

• 150gm Wombok – remove outer leaves and core
  and finely shred.

• 40gm Pickled Ginger – drain and roughly chop.
  1⁄2 bunch Coriander – pick leaves, rinse, drain and
  roughly tear.

• 10gm Black Sesame Seeds
• 200ml Rice Wine Vinegar
• 40gm Caster Sugar
• As required – Rice Bran Spray Oil

METHOD

1. Place the pork ribs in a saucepan and cover with cold water. Place over a moderate heat and bring to the boil,
   then reduce the heat and allow to simmer for 30 minutes or until the meat is tender. Remove the saucepan from the heat and drain well.
2. Place the soy sauce, mirin, first quantity of rice wine
   vinegar, first quantity of caster sugar, honey, Gochujang
   (Korean chilli paste), onion, garlic, ginger and sesame
   oil in a mixing bowl and whisk to combine ingredients.
   Add the pork ribs and toss until they are evenly coated
   in the marinade, then cover with cling wrap, place
   in a refrigerator and allow to marinate for 8 hours or
   overnight.
3. Place the carrot, daikon, wombok, pickled ginger,
   coriander and sesame seeds into a mixing bowl. Mix to
   combine the ingredients and set to one side.

4. Place the second quantities of rice wine vinegar and
   caster sugar into a mixing bowl, whisk to combine or,
   until the sugar has dissolved and set to one side.

5. Preheat a BBQ to a low temperature.
6. Remove the ribs from the marinade, allowing any
   excess marinade to drain off. Lightly spray-oil the ribs.
   Place the ribs on the BBQ and cook for 25 minutes,
   turning and basting them with the marinade every 5
   minutes, or until the meat is caramelised and lightly
   browned. Remove the ribs from the heat, cover with
   aluminium foil and set to one side to rest for 10 minutes.

TO SERVE

Whisk the rice vinegar dressing just before serving, add
to the slaw and toss until it is evenly coated.
Stack the ribs onto a serving board or platter. Serve with
the slaw.