Method
1. Pre-heat the oven to 160˚C.
2. To make the marinade; place the chilli, ginger and garlic
in a medium pan along with the white wine vinegar, water, tomato
ketchup, mustard, tamari and brown sugar.
3. Whisk the ingredients together and place the pan over a
medium heat. Stir until the sugar dissolves, then simmer for 10
minutes or until the sauce has thickened.
4. Put the ribs in a large roasting pan, brush with the
marinade and cover with foil.
5. Cook in the oven for 1 hour basting the ribs with the
marinade 2-3 times during cooking. After 1 hour of cooking time
remove the foil, baste again and cook, uncovered, for the final
30-45 minutes, continuing to baste the ribs throughout. Cook until
tender and meat falls of the bone.
6. While the ribs are cooking, take a medium bowl and combine
the cabbage, carrots and onion in it. Mix with the mayonnaise and
lemon juice, and season to taste and chill until needed.
7. Cook the wedges as pack instructions. Serve with cooked
ribs and slaw, topped with poppy seeds.
