Hoisin-Ginger Spare Ribs With Coleslaw - cooking recipe

Ingredients

4 None onions, peeled and 3 cut into thin wedges, 1 diced
1 kg rack spare ribs
1 tsp black peppercorns
4 cloves garlic, peeled and finely diced
1 piece (1cm) fresh ginger, peeled and finely grated
1 None tomato, diced
1 1/2 tbsp olive oil
1 tbsp brown sugar
25 g hoisin sauce
4 tbsp vinegar
2 tbsp soy sauce
1/2 tbsp tomato puree
400 g cabbage, cut into fine strips
150 g carrots, peeled and finely grated
1 None lime, juiced
100 g sour cream
1-2 tbsp sesame oil
2 stalks parsley, finely chopped

Preparation

Combine ribs and onion wedges in a large pot. Cover with water and add 2 tsp salt and peppercorns. Bring to a boil, cover and simmer for about 1 hour 15 mins. Remove rack and cut into sections of 2-3 ribs.
Preheat oven to 400\u00b0F. Combine diced onion, garlic, ginger, tomato, olive oil, sugar, Hoisin sauce, vinegar, soy sauce and tomato paste. Season then puree. Coat ribs in puree then arrange on a baking sheet lined with parchment paper. Roast for 40-45 mins.
Meanwhile, to make the coleslaw, combine lime juice and sour cream. Season. Add sesame oil then toss with cabbage, carrot and most of the parsley. Arrange ribs and coleslaw on serving plates and sprinkle with remaining parsley.