Hoisin Ribs with Asian Slaw

In a small bowl, mix together the dry rub mix.

Cut the rack of ribs in half and set them onto a large baking tray. Sprinkle the dry rub over the top and back of the ribs, using your hands to really massage them into the ribs.

Cover the baking tray with 2 layers of tin foil, creating a little vacuum of the ribs to steam cook in the oven.

Set the ribs into the oven at 120 degrees fan for 2 ½ - 3hours. When they come out of the oven, the ribs should be really tender.

In a medium sized bowl, mix together all the ingredients for the BBQ hoisin mix. Baste this sauce over the back of the ribs and grill them on high at 220degrees for 5 minutes, turn the ribs over, baste again and grill for a further 5 mins until the ribs are bubbling. Ready to serve.

To prepare the Asian slaw, in a small bowl, mix together the mayonnaise, vinegar, honey, soy sauce and sesame oil and season with salt and pepper.

In a medium bowl, combine the white and purple cabbage, carrot, scallions and coriander. Pour over the sauce and mix well. Keep in the fridge until ready to serve.