2 carrots, cut into ribbons using a vegetable peeler
pickled mooli (optional)
30g roasted unsalted peanuts, finely chopped
10g sesame seeds
a few dill sprigs
Grill the ribs on high for 10 mins, then put them in a saucepan with 1½ litres water, the bean or miso paste, ginger, star anise, cardamom, rice vinegar, sugar and 1 tsp sea salt. Bring to a simmer, cover and cook over a very low heat for 20 mins.
Meanwhile, make the sauce. Put 150ml water in a saucepan and bring to a rolling boil. Add the sugar, lower the heat and stir until completely dissolved. Allow the sugar syrup to cool, then blend with the fish sauce, chillies and black pepper.
Remove the ribs from the pan and spread evenly with the honey. Grill the ribs on high for 12 mins, turning halfway through. Mix the pork ribs with the sauce.