Chefs' Recipes

Smoked pork ribs with barbecue sauce and Vietnamese-style coleslaw

Australian Gourmet Traveller recipe for smoked pork ribs with barbecue sauce and Vietnamese-style coleslaw from Papi Chulo in Manly, NSW.
Smoked pork ribs with barbecue sauce and Vietnamese-style coleslaw

Smoked pork ribs with barbecue sauce and Vietnamese-style coleslaw

Rob Shaw
6 - 8
45M
3H 20M
4H 5M

“Papi Chulo’s smoked pork ribs are amazing. Any chance you could publish the recipe?”

Kai Ball, North Narrabeen, NSW

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Ingredients

Barbecue rub
Barbecue sauce
Vietnamese-style coleslaw

Method

Main

1.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).
2.Meanwhile, for barbecue sauce, combine ingredients in a bowl with 2 tsp water and set aside for flavour to develop (30-35 minutes).
3.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.
4.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.

Notes

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