Sticky glazed pork ribs

1.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.

2.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).

3.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.