Adam Handling's Baby Back Ribs & Slaw

Nestled into Southampton Street sits celebrated chef Adam Handling’s critically acclaimed restaurant, Frog by Adam Handling. However, since you can’t visit at the moment the man himself is sharing some of his signature recipes on his Instagram channel and was kind enough to share some with us.

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  • 1 portion baby back pork ribs
  • 2 tbsp Gochugang paste
  • 2 tbsp wholegrain mustard
  • Smoked sea salt
  • 2 tbsp Maple syrup 
  • 1 lime


  • Handful of cashew nuts
  • 1 lime, juiced and zested 
  • 1 spring onion, finely sliced


  • 1 baby cabbage, thinly sliced
  • 2 whole carrots, grated
  • 3 spring onions, thinly sliced
  • 60g ginger, grated
  • 2 shallot, thinly sliced lengthways          
  • 1 chilli, thinly sliced
  • 1 lime, juiced and zested


For the baby back ribs, in a pot, mix the gochuang paste, mustard, sea salt and maple syrup together to form a marinade. Lay the ribs out on a sheet of tin foil, with enough foil to completely cover the ribs. Pour the marinade on the ribs and rub all over. Wrap the foil around the ribs in a parcel. Put the parcel on a baking tray and into a preheated oven at 120°C, for roughly 4-5 hours. Take the ribs out of the oven and open the foil, so that the ribs are uncovered. Put the tray back in the oven for 15 minutes to achieve a nice colouring. Take the ribs out of the oven and carefully transfer them onto a clean chopping board.

For the ribs’ garnish, preheat the oven to 180°C. Put the cashew nuts on a baking tray and season with salt (no oil is required, as the nuts contain plenty of natural oils). Bake for approximately 7 minutes, or until golden. Leave the cashews to cool down. Once cool, roughly chop the nuts and set aside. Cover the cooked ribs with the juice and zest of the lime, chopped cashews and finely sliced spring onions. Cut the ribs in half or quarters, depending on preference, and transfer onto a serving plate. 

For the Asian slaw, place all ingredients into a large bowl and mix