Roll the Specially Selected Pork ribs in the rub and lay out in a tray and cover for 24 hours in the fridge. Place the mirepoix in the bottom of a ben tray and place the Specially Selected Pork ribs fat side up. Mix the remaining ingredients and pour over the Specially Selected Pork ribs, cover with parchment paper and then foil and bake at 150°C for 4 and a half hours. Once cooked remove from the liquid and allow to cool.
BBQ Glaze:
Pass the liquid from the cooked Specially Selected Pork ribs through a strainer and mix with 100g caster sugar, reduce until thick then pass again and refrigerate.
To serve:
Coat the Specially Selected Pork rib in the BBQ glaze and cook in the oven at 180°C for 15 minutes or until warmed through, make sure that the sauce is sticky. Meanwhile mix the slaw with the dressing and 5g of the sesame seeds and pile onto a medium slate. Coat the cooked Specially Selected Pork rib with the remaining chilli flakes and serve on the slate with the slaw.