Once the sugar has melted, put the red cabbage mixture in a bowl and pour the hot vinegar mixture over the top, stirring well. Leave to steep for at least 15 minutes, then add the rest of the slaw ingredients, season with salt and pepper, and mix well.
Remove the foil and turn the ribs over in the sauce until they are well glazed, then return to the oven, uncovered, for another 45 minutes, until just sticky – you might want to turn them again during this time.
Remove the ribs from the oven and allow to rest for 5 minutes before serving. Turn them once more in the glaze before serving. Pile them onto a serving platter with a bowl of the cabbage alongside, and dig in.
Taken from Slow Cooking by James Martin, published by Quadrille.