Hoisin Ribs with Asian Slaw

LAMB:--
700 g lamb ribs
¼ cup hoisin sauce
¼ cup oyster sauce
2 tbsp brown sugar
½ tsp SIDS CRAZY SALT
2 tsp fresh ginger, chopped fine
1 tsp garlic, crushed
ASIAN SLAW:--
¼ red cabbage, fine sliced
2 carrots, peeled & shredded
4 spring onions, shredded
2 cups bean sprouts
½ cup coriander leaves
2 tbsp toasted sesame seeds
2 tbsp light soy
1 tbsp SIDS RASPBERRY VINEGAR
1 tsp sesame oil
½ tsp wasabi paste
1 tsp nigella or black sesame seeds

Preheat oven to 200oC.
Place the ribs into a large baking dish. Mix well together SIDS CRAZY SALT with hoisin sauce, oyster sauce, sugar, ginger, garlic and ½ cup of warm water in a screw top jar and shake well. Pour over the ribs to coat well. Cover with baking paper or foil, seal well and cook in oven for 1 hour. Remove from oven, uncover, then cook a further 20 minutes until dark and crispy, turning after 10 minutes.
Place cabbage, carrot, spring onion, sprouts and coriander in a large bowl. Combine the soy sauce, SIDS RASPBERRY VINEGAR, sesame oil and wasabi in a screw top jar and shake well. Drizzle over salad to moisten, sprinkle with toasted sesame seeds and toss well. Sprinkle with nigella or black sesame seeds.