Hoisin-Ginger Spare Ribs With Coleslaw

• 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

1. 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.
2. Preheat oven to 400u0b0F. 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.
3. 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.

onions, rack spare ribs, black peppercorns, garlic, fresh ginger, tomato, olive oil, brown sugar, hoisin sauce, vinegar, soy sauce, tomato puree, cabbage, carrots, lime, sour cream, sesame oil, stalks parsley

Taken from recipes-plus.com/api/v2.0/recipes/24589 (may not work)