Method:

1. Preheat oven to 140°C. Combine oil, ginger, three-quarters of the garlic, spices and 3 tsp sea salt in a bowl, rub all over lamb ribs and place in large baking trays. Cover tightly with foil. Roast until very tender (2-2 ½ hours). Cool slightly and cut into double ribs.
2. Meanwhile, simmer honey, soy sauce, vinegar and remaining garlic in a saucepan over medium-high heat until reduced to a glaze (10-15 minutes).
3. Increase oven to 200°C. Place ribs on a baking tray lined with baking paper, brush with glaze and roast until sticky and glossy (15- 20 minutes).
4. To make the crunchy slaw, toss ingredients in a bowl to combine and season to taste. Serve with lamb ribs and steamed rice, scattered with spring onion and sesame seeds.