Slow-roasted sticky date syrup pork ribs with physalis and cooked veggie slaw

Serves 4 Starters and mains

Pork Ribs 4999



  • 2 x 500g strips of pork ribs
  • 1tbsp sea salt flakes
  • 8tbsp date syrup
  • 2tsp yellow mustard seeds
  • 2tsp pul biber
  • 2tbsp clear honey
  • 3tbsp extra virgin olive oil
  • 100g physalis

For the veggie slaw

  • 1tbsp extra virgin olive oil
  • 8 spring onions, trimmed and thinly sliced diagonally
  • 1 garlic clove, finely grated
  • 1 fat pak choi, thinly sliced
  • 2tbsp date syrup
  • 1tsp pul biber
  • 1tsp sea salt flakes
  • 2 medium cooked beetroot, cut into small cubes


Cut the strips of pork into single ribs and lay in a dish large enough to take them in a single layer. Rub in the salt and put in the fridge for 2 hours.

Using kitchen paper, remove the excess salt and pat the ribs dry. Mix the date syrup, mustard seeds, pul biber, honey and 2tbsp of the oil together and smear it over the ribs. Leave to marinate for a minimum of 3 hours or overnight.

Preheat the oven to 180C/ 160C F/Gas 4. Line a baking tray with foil. Separate the papery petals of the physalis and twist gently so they stay open, then set aside.

Lift the ribs out of the marinade, letting the excess liquid drip off into the dish and put them on the prepared baking tray. Spoon over the remaining 1tbsp oil and roast the ribs for 15 minutes.

Meanwhile, pour the marinade from the dish into a small pan and bring to a simmer until you have a syrupy coating.

Lift the ribs from the oven and spoon the syrupy marinade over them. Bake for a further 20 minutes before dipping the physalis into the juices and returning everything to the oven for a few minutes.

Meanwhile, prepare the slaw. Put the oil, spring onions and garlic into a wok and stir-fry for 2 minutes. Add the pak choi, date syrup, pul biber and salt and stir for a minute before adding the beetroot.

Serve warm or cold with the ribs and physalis arranged on the plate.

Recipes and food styling: Linda Tubby. Photography and prop styling: Angela Dukes
Pork Ribs 4999
Recipes and food styling: Linda Tubby. Photography and prop styling: Angela Dukes


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