Step 1

Combine the miso, soy, sugar, vinegar, ginger and oil in a bowl.

Step 2

Place a trivet or upturned heatproof saucer in the base of a large saucepan or stockpot. Pour enough water into the pan to just reach top of trivet. Place ribs on a heatproof plate. Brush with one-third of the miso mixture. Place plate on trivet. Cover and bring to a simmer over medium heat. Steam for 40 minutes or until ribs are tender.

Step 3

Meanwhile, for the coleslaw, combine the mayo, vinegar, mustard and oil in a large bowl. Set aside for 20 minutes to allow the flavours to develop. Add the wombok, carrot and shallot. Toss to combine.

Step 4

Preheat barbecue grill or chargrill to high. Brush remaining glaze over ribs. Grill for 3-4 minutes each side until golden. Serve with slaw.