Preheat oven to 180C.
Put the ribs, garlic, spice mix, ginger, 4 tablespoons of the kecap manis and the apple in a large roasting tin. Mix in 1 cup of hot water, ensuring all ingredients are evenly distributed. Season with a little salt.
Place the roasting dish into the preheated oven for 90 minutes, or until the meat is tender and comes off the bone easily. Turn ribs frequently throughout cooking process to baste. When done the apple will have almost dissolved and water evaporated.
An hour into the rib cooking time, prepare the rice. Place the rinsed rice into a saucepan and add enough water to come 2cm above the level of the rice. Bring to a rolling boil and then cover. Turn the heat to the lowest setting. Cook the rice without uncovering for any reason for 20 minutes.
Remove the rice from the heat and without uncovering allow it to stand for 5 minutes. Uncover the rice and gently fluff up the rice with a fork, being careful not to mash the rice grains.
While the rice stands prepare the slaw by combining cabbage, carrot, and coriander in a mixing bowl. Squeeze over the juice of half the lime to dress.
Remove the ribs from the oven and serve alongside the rice, with the slaw and remaining lime quarters on the side and sesame seeds sprinkled over everything. The remaining kecap manis can be served on the side of the dish.
for the ribs:
600 g pork spare ribs
1 Spice Mix contains star anise, brown sugar and chilli flakes
4 Garlic Cloves peeled and finely chopped
40 g Ginger peeled and finely sliced
100 g kecap manis
1 green apple grated
250 g Jasmine rice rinsed well and drained
for the slaw:
10 g Coriander roughly chopped
1 Carrot grated
150 g Green Cabbage finely shredded
1 Lime quartered
10 g Roasted Sesame Seeds