Pecan Encrusted Sticky Ribs with Ginger Slaw

Name: Pecan Encrusted Sticky Ribs with Ginger Slaw
Yield: 6 cups Cole slaw, 16 each pecan encrusted ribs
Ingredients: 8 garlic cloves; 2 Tbsp sesame oil; ½ cup soy sauce; 6 Tbsp brown sugar; 2 racks pork St. Louis ribs, trimmed; ¼ cup mayonnaise; ¼ cup rice vinegar; 2 Tbsp honey; 2 Tbsp soy sauce; 1 Tbsp sesame oil; 2 garlic cloves, minced; 2 Tbsp fresh ginger, peeled and minced; 1 tsp kosher salt; ½ tsp black pepper; 4 tsp sesame seeds; 1 cup pecan pieces, toasted; 8 cups green cabbage, shredded; 1 cup carrots, shredded; 4 cups cornstarch; 2 cups pecan pieces (divided); 1 cup hoisin sauce; 2 tsp sesame seeds, toasted; ⅓ cup pecan pieces, toasted

Yield: 6 cups Cole slaw, 16 each pecan encrusted ribs

About the Dish

Tender braised pork ribs encrusted in a crispy pecan coating, tossed in a sweet & savory hoisin sauce and served over a creamy ginger slaw and topped with sesame seeds.

Pecan Encrusted Sticky Ribs with Ginger Slaw

Ingredients

8 garlic cloves
2 Tbsp sesame oil
½ cup soy sauce
6 Tbsp brown sugar
2 racks pork St. Louis ribs, trimmed
¼ cup mayonnaise
¼ cup rice vinegar
2 Tbsp honey
2 Tbsp soy sauce
1 Tbsp sesame oil
2 garlic cloves, minced
2 Tbsp fresh ginger, peeled and minced
1 tsp kosher salt
½ tsp black pepper
4 tsp sesame seeds
1 cup pecan pieces, toasted
8 cups green cabbage, shredded
1 cup carrots, shredded
4 cups cornstarch
2 cups pecan pieces (divided)
1 cup hoisin sauce
2 tsp sesame seeds, toasted
⅓ cup pecan pieces, toasted

Preparation

To marinade and cook the ribs, blend ginger, garic, sesame oil, and brown sugar until smooth. Coat ribs with marinade and marinate (2 hours minimum or overnight). Cook either by sous vide at 165F for 12 hours OR bake in oven at 275F for 3-4 hours until tender. Cool completely.
Prepare ginger slaw. In a medium mixing bowl, whisk together mayonnaise, rice vinegar, honey, soy sauce, sesame oil, garlic, ginger, salt, pepper, and sesame seeds. Add pecans, cabbage, and carrots. Combine and reserve.
Prepare coating and fry ribs. Preheat fryer to 350F. Combine cornstarch with 1½ cups pecans in a mixing bowl. Separate ribs into individual pieces. Coat thoroughly and fryfor 4-6 minutes until golden.
To serve. Drain fried ribs and toss with hoisin sauce and remaining ½ cup pecans. Place slaw on plate, top with ribs, and garnish with sesame seeds and additional pecans. Serve immediately.

Did you know?

With only 4g of carbs per serving, pecans fit into plant-based diets, a keto diet, a Mediterranean diet, and more!

Pecan Encrusted Sticky Ribs with Ginger Slaw

Ingredients

Preparation

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