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Plum and chilli pork ribs with crunchy pear coleslaw

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Bring some bold flavour to the table with this easy Pork ribs recipe. Full of herbs and spices, it makes for a mouthwatering dinner everyone will enjoy.

  • Serves4
  • Cook time40 minutes
  • Prep time10 minutes, (+ 30 mins marinating time)
Plum and chilli pork ribs with crunchy pear coleslaw


  • ½ cup (125ml) plum sauce
  • 2 tbs tomato sauce
  • 1 tsp finely grated ginger
  • 1 garlic clove, crushed
  • 1 long red chilli, finely chopped
  • 8 Coles Australian Pork Spare Ribs
  • ¼ cup (60g) sour cream
  • ¼ cup (75g) mayonnaise
  • 2 tsp lemon juice
  • 1 tsp Dijon mustard
  • 200g pkt Coles Kitchen Beetroot Slaw
  • 1 pear, cored, thinly sliced
  • Coriander leaves, to serve
  • Lime wedges, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Combine plum sauce, tomato sauce, ginger, garlic and chilli in a small bowl. Place pork ribs in a large glass or ceramic dish. Pour over marinade, tossing to coat. Set aside for 30 mins to develop the flavours.
  2. Step 2

    Place a rack on a baking tray lined with baking paper. Place ribs on rack. Bake, turning once during cooking, for 40 mins or until golden and sticky. Cut into pieces.
  3. Step 3

    Meanwhile, combine sour cream, mayonnaise, lemon juice and mustard in a small bowl. Season. Combine beetroot coleslaw and pear in a large bowl.
  4. Step 4

    Divide pear coleslaw between serving bowls. Drizzle with dressing. Top with ribs and sprinkle with coriander leaves. Serve with lime wedges.