Molasses pork ribs with radish & apple slaw

Serves 4
2 racks pork ribs
Sea salt and black pepper
½ cup tomato ketchup
2 tsp freshly grated ginger
2 tbsp molasses (we used black strap)
2 tsp crushed chillis
1 tsp mustard powder
Juice and zest of 1 lemon
2 cinnamon sticks
1 tbsp apple cider vinegar
¼ cup honey
Fresh oregano, to garnish
Onion rings, to serve

FOR THE RADISH & APPLE SLAW
½ cup radishes, sliced
2 red apples, thinly sliced
1 baby red cabbage, shredded
2 chopped green salad onions

FOR THE DRESSING
½ cup yoghurt
1 tbsp mayonnaise
Juice of 1 lemon
Black sesame seeds

1. Place ribs in a shallow dish, season. Combine the rest of the ingredients (except the last two) in a medium pot.
2. 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.
3. Preheat oven to 200°C. Place ribs and all the sauce on a roasting tray, roast for 30 minutes or until ribs are cooked. Remove and keep warm.
4. 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.
5. To serve: cut the ribs into portions, garnish with oregano and serve with
the slaw and onion rings.