Food & dining

Recipe for sriracha-glazed ribs with Napa cabbage slaw

Sriracha-glazed ribs with Napa cabbage slaw.
Karoline Boehm Goodnick for The Boston Globe
Sriracha-glazed ribs with Napa cabbage slaw.

Serves 6

Perfect for a small gathering of friends or a picnic in the park. Braise the ribs in a spicy, sweet sauce; when finished, they will be shiny and beginning to caramelize on top but still moist. Pair them with a slaw that is sweet, sour, salty, and crunchy all at once. The complex flavors will balance the heat of the ribs. Serve with your favorite potato or macaroni salad.


4 to 4½ pounds boneless pork country ribs
Salt and pepper, to taste
2tablespoons olive oil
1cup sriracha
1cup agave syrup


1. Set the oven at 350 degrees. Have on hand a 9-by-13-inch baking dish.

Get The Weekender in your inbox:
The Globe's top picks for what to see and do each weekend, in Boston and beyond.
Thank you for signing up! Sign up for more newsletters here

2. Season the ribs on both sides with salt and pepper. In a large skillet, heat oil over medium high. Place half of the ribs in the pan. Cook for 5-7 minutes on each side or until well browned. Transfer browned ribs to baking dish and repeat with remaining ribs.

3. In a small bowl, stir together sriracha and agave. Pour over ribs.

4. Bake ribs for 1 hour, turn, and continue cooking for 30 minutes (total cooking time is 90 minutes).


3tablespoons rice vinegar
1tablespoon mayonnaise
Salt and pepper, to taste
4cups shredded Napa cabbage
(approximately ½ small head)
1bunch radishes, quartered
¼cup torn mint leaves
¼cup torn cilantro leaves
3clementines, segmented
½cup chopped peanuts


1. In a large bowl, whisk rice vinegar, mayonnaise, salt, and pepper.

2. Add Napa cabbage, radishes, mint, cilantro, clementines, and peanuts. Toss well.

3. Serve ribs with slaw. Karoline Boehm Goodnick

Karoline Boehm Goodnick can be reached at