Sticky gochujang ribs with sesame slaw

1 Put the ribs in a large saucepan, cover with cold water and bring to the boil over a high heat. Once boiling, drain, discarding the water, then return to the pan and cover again with cold water. Bring to the boil over a high heat, season with salt, then turn the heat down to medium. Simmer the ribs for 20 minutes. They should be cooked through and the juices running clear with no pink meat remaining. Meanwhile, mix the gochujang, ketchup, soy sauce and honey to make a glaze. Cook the sushi rice according to pack instructions.

2 Preheat the grill to high. Transfer the ribs to a foil-lined baking tray. Brush all over with ⅓ of the glaze; grill for 5 minutes. Repeat twice, until the ribs are sticky and charred.

3 Meanwhile, in a large bowl, combine the cabbage, fennel, coriander leaves and stalks, sesame oil and lime juice. Season with salt and mix. In a small pan, toast the sesame seeds for 3-4 minutes over a medium heat; scatter over and stir in. Divide the sushi rice and slaw between warm plates and place the ribs on top. Serve straight away with the lime halves to squeeze over.