For the Korean BBQ glaze:

Pork Ribs:

  • Water 200.0 ml
  • Pork ribs 2.5 kg


Succulent ribs with a Korean inspired sticky sweet and spicy glaze.



  1. For the Korean BBQ glaze:

    • Finely chop the dried chillies.
    • Heat the oil, KNORR Professional Garlic Puree and chillies and gently cook for a minute.
    • Add in the KNORR Blue Dragon Hoi Sin Concentrated Sauce, COLMAN'S English Mustard, white wine vinegar, brown sugar, sesame seeds, water and gochujang then bring to the boil.
    • Remove from the heat. leave to chill.
  2. Pork Ribs:

    • Marinate the pork ribs in half the Korean BBQ glaze overnight.
    • Place in gastro with water. Cover with baking parchement and foil.
    • Cookat 140c for 3 hours in a combi oven on 50% steam/roast.
    • Uncover ribs, brush with the rest of glaze and cook for a further 10minutes at 150c on roast.
  3. Slaw:

    • On a mandolin julienne carrots and finely slice the rest of salad ingredients.
    • Mix with HELLMANN's real mayonnaise top with crushed toasted peanuts.
  4. To serve:

    • Divide ribs into 10 portions and serve with a side of the slaw.