The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Smoked pork ribs with barbecue sauce and Vietnamese-style coleslaw

"Papi Chulo's smoked pork ribs are amazing. Any chance you could publish the recipe?"
Kai Ball, North Narrabeen, NSW

To request a recipe, email or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

4 American-style pork rib racks (about 700gm each, see note) For smoking: applewood and oak chips, soaked for 1 hour in cold water, drained (see note)   Barbecue rub 80 gm sea salt flakes 2½ tbsp smoked paprika 2 tbsp black peppercorns, coarsely crushed 1 tbsp onion powder 2 tsp garlic powder ½ tsp each smoked paprika and cayenne   Barbecue sauce 2½ tbsp tomato sauce 2 tbsp brown sugar 1 tbsp soy sauce 15 ml hot sauce (see note) 2 tsp black peppercorns, coarsely crushed 1 tsp each onion powder, garlic powder and Korean chili powder ½ tsp each smoked paprika and sweet paprika   Vietnamese-style coleslaw 2½ tbsp each fish sauce and white vinegar 50 gm caster sugar Juice of ½ lime 300 gm each Chinese cabbage and red cabbage, shredded on a mandolin ¼ cup (loosely packed) mint and coriander, coarsely torn 3 spring onions, thinly sliced


  • 01
  • Preheat a coal barbecue to low heat (120C). For barbecue rub, combine ingredients in a bowl then rub all over ribs and set aside. Add wood chips to hot coals and heat until smoking, then grill ribs turning once until starting to colour (1 hour). Wrap in foil and cook, topping up coal and wood chips as necessary until tender and meat falls off the bone (1½-2 hours).
  • 02
  • Meanwhile, for barbecue sauce, combine ingredients in a bowl with 2 tsp water and set aside for flavour to develop (30-35 minutes).
  • 03
  • For Vietnamese-style coleslaw, whisk fish sauce, vinegar, caster sugar, lime juice and 50ml water. Just before serving, toss cabbage, herbs and spring onion in a bowl with dressing to combine.
  • 04
  • To serve, unwrap ribs and brush thickly with barbecue sauce mixture. Serve hot with Vietnamese-style coleslaw and with extra barbecue sauce to the side.

Note Try to find pork ribs with the most amount of meat you can. Clean the silver skin off the back of the ribs using a fork or small knife to pry it off using a tea towel to secure. Applewood and oak chips are available from barbecue shops. At Papi Chulo they use Frank's Red Hot sauce and Yamasa Soy Sauce.

At A Glance

  • Serves 6 - 8 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 - 8 people

Featured in

Apr 2014

You might also like...

Beef cheek recipes


Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France


Pan-fried John Dory agrodolce with endive and goat’s cheese

Beef cheek recipes


Saltimbocca alla Romana

Piccata di vitello


Adana kofte

Roast lamb loin with couscous and pumpkin


Pork chops with fennel

conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.