Preheat oven to 200°C.
Place ribs in a shallow dish, season. Combine the rest of the ingredients (except the last two) in a medium pot.
Place the pot over a medium heat, bring to the boil, reduce heat and simmer for 5 minutes. Remove and allow to cool. Pour the sauce over the ribs, ensuring they are well coated, cover and refrigerate for 2 hours.
Place ribs and all the sauce on a roasting tray, roast for 30 minutes or until ribs are cooked. Remove and keep warm.
For the slaw:
Place the radish, apple, cabbage and onion in a bowl. In a separate bowl whisk together the yoghurt, mayonnaise and lemon juice. Season. Pour over the radish mixture and stir well to combine. Sprinkle over sesame seeds.
Cut the ribs into portions, garnish with oregano and serve with the slaw and onion rings.
Text and image source: Fairlady
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