Heat the oven to 180C/160C fan/gas 4. Mix together 1 tsp salt, 1 tsp black pepper and the garlic granules. Remove the membrane from under the ribs using a small knife, then rub all over with the salt mixture. Transfer to a shallow roasting tin and arrange in an even layer. Roast for 1 hr until cooked through and tender. Will keep chilled for up to two days.

Make the slaw while the ribs are in the oven. Sprinkle 1 tsp salt over the cucumber and radishes, tossing well to ensure everything is evenly coated, then set aside for 30 mins. Tip into a sieve and rinse, then squeeze out any excess water using your hands and transfer to a bowl. In another small bowl, make the dressing by mixing the sesame oil with the soy, rice vinegar, sugar and sesame seeds until the sugar dissolves. Pour over the cucumber and radishes, then toss well.

Meanwhile, make the glaze. Heat the oil in a small saucepan over a medium heat. Stir in the garlic and ginger and cook for 2 mins until fragrant but not coloured. Mix in all the remaining ingredients and cook for a couple more minutes. Once the ribs are cooked, remove from the oven and pour the glaze over.

Return the ribs to the oven and cook for 10-15 mins until sticky, or barbecue for 5 mins. Cut the ribs into pieces and serve with the slaw.