Deep southern ribs with florida slaw

Ingredients

• 2.5 kg baby back pork ribs
• 1 Onions, quartered
• 2 cloves Garlic, chopped
• 2 Bay leaves
• 1 tsp ground Cumin

For the glaze

• 2 guava fruits, puréed
• 6 tbsp Cider vinegar
• 30 ml dark rum
• 3 tbsp tomato purée
• 1 limes, juice
• 1 tbsp Soy sauce
• 1 tsp tomato ketchup
• 2 tsp Worcestershire sauce
• 0.5 Onions, grated
• 4 cm knob of Ginger, grated
• 2 cloves Garlic, crushed
• 1 Scotch bonnet chillies
• 1 pinch black pepper
• 1 tbsp vegetable oil

For the griddled corn

• 8 corn on the cobs
• 100ml clarified butter
• 2 cloves Garlic, crushed but left whole
• 1 tsp smoked Paprika
• 1 small chilli, left whole

For the Florida Slaw

• 80ml mayonnaise
• 3 tbsp Soured cream
• 2 tbsp fresh orange juice
• 1 limes, juice
• 2 tbsp Mirin, (Japanese rice vinegar)
• 2 tbsp black Sesame seeds
• 0.5 green Cabbage, cored and thinly sliced
• 0.5 yellow peppers, deseeded and sliced
• 0.5 red peppers, deseeded and sliced
• 1 Poblano chillies, (or similar mild chilli) deseeded and thinly sliced
• 0.5 Scotch bonnet chillies, deseeded
• 1 ripe Mango, peeled and diced
• 2 star-fruit, thinly sliced
• 2 Carrots, cut into thin strips
• 6 Spring onions, trimmed and finely shredded
• 3 tbsp fresh Coriander, chopped