1.2 kg spareribs, cut into 6cm lengths
5-6 tbsp tomato sauce
1 1/2 tbsp chilli sauce
3 tbsp honey
1 tbsp oyster sauce
1/2 tbsp lemon juice
3 cloves garlic, crushed
1 tbsp olive oil
100g shredded carrot
1/2 a red capsicum, thinly sliced
100g cabbage, shredded
1/2 cup mayonnaise
1 tbsp plain youghurt
Pinch of salt
Dash of pepper
Place ribs into large saucepan. Cover with enough cold water and bring to a boil. Reduce heat and simmer for 15-20minutes or until cooked through. Drain and leave aside.
Combine all marinade ingredients in a mixing bowl. Stir to mix well.
Place ribs in a large container, arranging them in a single layer then pour the combined marinade over. Turn over to a coat the ribs well. Cover with cling film and refrigerate for at least an hour or preferably overnight if possible.
Heat a barbecue hot plate and place ribs on it. Cook for 8-10 minutes turning over once or twice or until ribs are cooked through. Serve with coleslaw.
To prepare coleslaw: Combine all ingredients together and toss until well combined. Keep chilled before serving.