Sticky plum-spiced pork ribs & slaw

Put all ingredients for pork ribs in a large pot and bring to the boil. Simmer gently for about 40 minutes, until ribs are well cooked but with meat still on the bone. Strain and discard cooking liquor. Put ribs in a roasting dish or refrigerate to use the following day.

To make the slaw, mix together the vegetables, parsley, mayonnaise and sherry vinegar. Season with sea salt and freshly cracked pepper and set aside until ready to serve. Scatter with peanuts just before serving.

For the plum sauce, melt the sugar in a saucepan on medium heat, then add the chopped plums and cook for 2 minutes. Add fish sauce, lime juice, five spice and chilli and cook for a further 5 minutes. Remove from heat, then blitz in a food processor to make a fine purée. Pass purée through a fine sieve.

Preheat oven to 190°C. Coat ribs in plum sauce and roast in the oven for 15 minutes or until sticky. Serve hot with the slaw.

From Taste magazine, April 2011.