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1
Preheat the oven to 350 degrees F.
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2
In a large saucepan, combine the hoisin, soy sauce, honey, sesame oil, rice vinegar, garlic, ginger, and red pepper flakes.
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3
Bring the sauce to a boil and cook at a simmer until thickened to glaze consistency, 3 to 4 minutes.
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4
Set aside to cool.
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5
Preheat the oven to 275 degrees F and position a wire rack inside of a large baking dish.
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6
Season the ribs well on both sides with the salt and pepper, wrap in foil, and place the ribs on the wire rack.
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7
Pour the chicken stock in the bottom of the baking dish.
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8
Wrap the pan tightly with aluminum foil and cook until the ribs are very tender, 1 1/2 to 2 hours.
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9
While the ribs are cooking, make the slaw.
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10
Whisk together the vinegar, honey, and soy sauce.
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11
Drizzle in the oils in a steady stream, whisking to emulsify.
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12
Whisk in the crushed red pepper, cumin, cilantro, scallion, and jalapeno.
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13
Season, to taste, with salt and pepper.
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14
In a large bowl, combine the carrot, cabbage, red pepper, pineapple, and nuts and mix well.
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15
Add the dressing to the vegetables and toss well.
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16
Season, to taste, with salt and pepper.
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17
Refrigerate until ready to serve the ribs.
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18
When the ribs are tender, remove them from the oven and allow to cool for 15 minutes before proceeding.
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19
Change the oven setting to broil.
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20
Drizzle the ribs with some of the hoisin glaze and broil 6 to 8 inches from the broiler until caramelized around the edges, 3 to 5 minutes, taking care not to burn the glaze.
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21
Remove the ribs from the oven and cut the slabs into individual ribs.
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22
Place some slaw on a plate/platter.
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23
Top with the ribs and drizzle with some of the remaining hoisin glaze.
