Sticky pork ribs with cheesy coleslaw (Thermomix®️ Cutter, TM6)

Spice rub

• ¼ tsp ground black pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp mustard powder
• 2 tsp brown sugar
• 1 tsp sweet paprika
• 2 pinches ground cayenne pepper
• 1 tsp sea salt
• 4 pork rib racks (approx. 2kg)

Basting sauce

• 1 tsp ground ginger
• 2 tsp garlic powder
• 80 g rice wine vinegar
• 120 g brown sugar
• 100 g soy sauce
• 2 tsp cornflour
• 70 g water
• 2 tsp sesame oil

Jacket potatoes

• 4 potatoes, Sebago or other starchy potatoes, skin on
• sea salt, to season

Cheesy coleslaw

• 300 g white cabbage, thickest part of the core removed, cut into 1–2 wedges that fit through feeder tube
• 300 g red cabbage thickest part of the core removed, cut into 1–2 wedges that fit through feeder tube
• 50 g red onion (approx. ½ onion)
• 180 g carrot, trimmed and peeled
• 120 g cheddar cheese, cut into pieces (3 cm)
• 5 sprigs fresh chives, plus extra to serve
• 200 g mayonnaise (see Tip)
• 60 g apple cider vinegar
• sour cream, to serve
• ground black pepper, to serve