Sticky balsamic pork ribs

Ingredients:

Ribs:

• 2kg baby back pork ribs
• Salt and milled pepper
• 1 cup (250ml) balsamic vinegar
• 3 cups (750ml) beef stock
• ¼ cup (60ml) treacle sugar
• ½ can (200g) tomato purée
• 1 Tbsp (15ml) smoked paprika
• 1 tsp (5ml) ground coriander
• 3 cloves garlic, chopped

Slaw:

• 2 cups (500ml) shredded green and red cabbage
• 1 bulb baby fennel, shredded (optional)
• Handful each chopped fresh coriander and basil
• 2 Granny Smith apples, thinly sliced
• 1 packet (120g) sugar snap peas, blanched
• Fresh coriander and micro herbs, for serving

Method:

1. Preheat oven to 160°C.
2. Place ribs in a baking dish and season. 
3. Combine remaining rib ingredients in a bowl and generously coat with sauce.
4. Cover with foil and cook for 45-55 minutes.
5. Remove and strain sauce into a pot.
6. Bring sauce to the boil and cook until thickened (it should resemble a glaze).
7. Brush ribs with glaze and grill in the oven or over a hot fire for about 10-15 minutes or until sticky.
8. Combine slaw ingredients.
9. Garnish ribs with herbs and serve with slaw on the side.