1.6 kgpork baby back ribsTo serve:toasted sesame seedsUmeboshi sauce1 tbspgrapeseed oil1onion, finely chopped2apples, peeled and grated16seeded umeboshi (see note)275 gm(1¼ cup) brown sugar150 mlbrown rice vinegar150 mlmirin60 ml(¼ cup) kecap manis10 gmginger, finely grated on a microplane1 tspground allspice¼cinnamon quill200 mltomato sauce
For umeboshi sauce, heat oil in a saucepan over medium heat, add onion and stir occasionally until tender (10-15 minutes). Add remaining ingredients, except tomato sauce, and 400 ml of water. Bring to the boil, then simmer until apple falls apart (25-30 minutes). Remove from heat, discard cinnamon and add tomato sauce. Process in a blender until smooth.
Meanwhile, preheat oven to 150C. Place pork in a roasting pan, pour sauce over and bake covered, turning occasionally, until pork is tender (3 hours).
Drain excess sauce from ribs and roast, brushing occasionally with marinade, until well glazed and sticky (20-30 minutes). Serve hot scattered with sesame seeds.
Note Umeboshi are preserved Japanese plums,
available from Japanese and Asian grocers.