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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Episode 21 - Sticky Ribs with Coleslaw and Spiced Cashews

Ava Stangherlin

Sticky Ribs with Coleslaw and Spiced Cashews

Serves 4


500ml chicken stock

2 star anise

2 teaspoons sechuan peppercorns

1 tablespoon coriander seeds

65 ml tamari

zest of 1 mandarin

250ml lemonade

1.5 kg pork ribs

1 egg yolk

1 teaspoon mustard

2 teaspoons vinegar

125ml grapeseed oil

40ml maple syrup

20ml lime juice

1 baby fennel, finely sliced

red cabbage, finely sliced

60 grams cashews

2 teaspoons hot paprika

2 cloves garlic, finely chopped

Juice of 4 mandarins

salt and pepper, to taste


  • Heat oven to 180C.
  • Place stock, star anise, sechuan pepper, 2 teaspoons coriander seeds, tamari, zest, lemonade and 250ml water into pressure cooker, season ribs and add them to the liquid.
  • Following manufacturers instructions cook on high pressure for 30 minutes. (Alternatively place same ingredients into a large baking dish. Cover tightly with foil and bake at 120C for 2 hours or until meat is tender and coming of the bone.) Set aside.
  • For the mayo, blitz egg yolk, mustard and vinegar until slightly thickened. Add oil in a thin stream while processing until mayonnaise is emulsified and thickened. Add 3 teaspoons maple syrup, lime juice and season with salt.
  • Place cabbage, fennel and mayo in a bowl and mix to combine. Set aside in fridge.
  • For the spiced cashews, combine cashews, remaining maple syrup and paprika and mix until well coated. Spread out onto a paper lined baking tray and bake for 12-15 minutes until browned and crisp. Allow to cool then crush in a food processor to a coarse crumb.
  • For the glaze, combine remaining coriander seeds, garlic and mandarin juice in a small saucepan and reduce for 10 minutes until thickened. Season to taste.
  • Heat frypan over high heat and cook ribs while brushing with glaze until caramelised and sticky.
  • Serve coleslaw and ribs with roasted nuts.