Pork Ribs with Hoisin BBQ Sauce and Slaw
Chef Ann Cooper formerly of the Ross School – East Hampton, NY
Adapted by StarChefs

Yield: 50 Pounds of Pork Ribs and 25 Pounds of Slaw/200 Servings

    Pork Ribs:
  • 2 gallons Hoisin BBQ sauce
  • 50 pounds boneless pork butt
  • 2¾ quarts pork stock
  • 33¼ pounds green cabbage, shredded
  • 8¼ pounds carrots, grated
  • ¼ ounce celery seeds
  • 1 quart cider vinegar
  • 8¼ pounds mayonnaise
  • ¼ ounce salt
  • 1/8 ounce pepper

For pork ribs:
Place pork in braiser and add hoisin sauce. Add stock to thin out hoisin. Braise at 300°F until meat is tender but not falling apart. Remove meat from sauce and cool enough to cut. De-fat and reduce sauce as necessary. Brush ribs with reduced sauce and cook in oven until crispy.

For slaw:
Mix all ingredients together and allow to sit for at least 1 hour.




   Published: February 2005