Sticky Five Spice Pork Ribs with Sesame Coleslaw

09 Jun 2020

Sticky Five Spice Pork Ribs with Sesame Coleslaw

2 Hours 15 Minutes | easy | Serves 4

These ribs are great prepared ahead of time then glazed and reheated on the BBQ when guests arrive. They’re sticky, full of five spice flavour and perfect with a fresh sesame coleslaw. Make extra, because people will be fighting over the last ones!


  • 1kg pork ribs (For the ribs)
  • 2 tablespoons soft brown sugar (For the ribs)
  • 1 tablespoon five spice (For the ribs)
  • 1 tablespoon paprika (For the ribs)
  • 1 tablespoon sea salt (For the ribs)
  • 3 tablespoons hoisin (For the glaze)
  • 2 teaspoons five spice (For the glaze)
  • 1 tablespoon soy sauce (For the glaze)
  • 2 cloves garlic, crushed or grated (For the glaze)
  • 1 teaspoon ginger powder (For the glaze)
  • 1 tablespoon lime juice, plus more to serve (For the glaze)
  • 2 large carrots, finely shredded or grated (For the sesame coleslaw)
  • ½ red cabbage, finely sliced (For the sesame coleslaw)
  • 4 spring onions, finely sliced (For the sesame coleslaw)
  • Large bunch coriander, leaves picked and roughly chopped (For the sesame coleslaw)
  • 1 tablespoon sesame oil (For the sesame coleslaw)
  • 2 tablespoons lime juice (For the sesame coleslaw)
  • 2 teaspoons soy sauce (For the sesame coleslaw)



Preheat the oven

Preheat the oven to 180C.


Cover one side

The ribs may have a white membrane covering one side. If so, remove it by lifting the edge with the tip of a knife, then once you’re able to grab hold of the membrane, pulling firmly to remove. Alternatively, a butcher will do this for you.


Combine Ingredients

Combine the brown sugar, five spice, paprika and sea salt, and rub this all over the ribs. Place them into a roasting tin then pour 200ml water around (not over) the ribs.

Recipe Image


Place in the oven and cook

Place in the oven and cook for 1 hours 30 minutes.


Combine all the ingredients

Meanwhile, combine all the ingredients for the glaze except the lime juice in a small saucepan and bring to a simmer. All to cook for 2 minutes, then turn off the heat and add the lime juice. Set aside.


Make the coleslaw

Make the coleslaw by combining all the ingredients. Taste and season with salt if necessary. Set aside.


Light two gas burners on the Jupiter Outback BBQ

Once you’re ready to serve the ribs, light two gas burners on the Jupiter Outback BBQ and set the heat to medium.

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Brush the ribs with the glaze

Brush the ribs with the glaze, reserving some for serving. Grill the ribs for a few minutes each side, or until caramelised and heated through.


Serve the ribs

Serve the ribs with the extra glaze and the sesame coleslaw.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques

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