1 First slow cook the ribs by placing them onto a perforated steam container. Steam at 75°C for 6-7 hours. This must be done the day before you want to serve them.
2 Add all the ingredients for the marinade together into a dish big enough to fit the ribs in. When you have finished slow cooking them, take them out and place them into the dish with the marinade. Leave to cool then, then spread the marinade all over the ribs. Cover with cling film and refrigerate overnight until needed.
3 When the ribs have been marinating for long enough take them out of the dish and set aside. Place the remaining marinade into a saucepan and reduce down until it becomes a sticky sauce.
4 If you are grilling the ribs, preheat the oven on Grill 200°C. Place the ribs onto your anti-splash tray over your universal tray. Place the tray in the oven using shelf position 4. Every 5 minutes, using a pastry brush, brush on some of the sticky sauce and repeat this method until you are happy with the end result. This may take 15-20 minutes depending on how well done you like it.
5 If you are barbecuing the ribs, then every 5 minutes, using a pastry brush, brush on some of the sticky sauce, repeat this method until you are happy with the end result. This may take 15-20 minutes depending on how well done you like it.
6 When you have cooked the ribs place on a board and serve with the coleslaw.
To make the Coleslaw
Place all the ingredients from the coleslaw in a large bowl and mix thoroughly. You can add more mayonnaise if you want. Serve alongside the ribs.
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