Pork ribs with radish and apple slaw

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Ingredients (21)

2	pork — ribs, rack
	sea salt and freshly ground black pepper
1/2 cup	tomato sauce
2 tsp	fresh ginger — freshly grated
2 Tbs	molasses
2 tsp	crushed dried chilli
1 tsp	mustard — powder
	lemon — zest and juice
2	cinnamon — stick
1 Tbs	vinegar — apple cider
1/4 cup	honey
	fresh oregano — to garnish
	onion — rings, to serve

RADDISH AND APPLE SLAW:

1/2 cup	radishes — sliced
2	apples — red, thinly sliced
1	cabbage — shredded
2	spring onions — chopped

DRESSING:

1/2 cup	yoghurt
1 Tbs	mayonnaise
	lemon — juice only
	sesame seeds — black

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Method:

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.

To serve:
Cut the ribs into portions, garnish with oregano and serve with the slaw and onion rings.

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