1. Preheat oven to 160°C (140°C fan-forced).
2. Place ribs in a large roasting pan, add juice, onion, ginger, star anise & coriander root.
3. Tightly cover with foil & bake in preheated oven for 2 & 1/2 hours or until ribs are tender.
4. Meanwhile, in a medium saucepan, combine all the ingredients for the sweet & sour sauce together over a medium-low heat. Bring to the boil & cook for 2 minutes. Remove from heat & allow to cool.
5. Remove ribs from oven, drain off cooking liquid & remove aromatics. Turn the oven off.
6. Pour the prepared sauce over the ribs, cover with foil & refrigerate for at least 2 hours.
7. An hour before serving remove ribs from refrigerator, so they come up to room temperature.
8. Heat oven to 220°C (200°C fan-forced).
9. Place ribs in oven & cook for 30 minutes, turning after 15 minutes.
10. For the salsa, combine all the ingredients together in a small serving bowl. Serve ribs with salsa scattered over the top.

Three ways with pomegranates:

1. Combine 1 cup fresh pomegranate juice with 1/2 cup caster sugar in a small saucepan over a low heat, stirring until sugar dissolves.
   Bring to the boil & cook for 2 minutes. Syrup is a great cordial, base for a cocktail, poured over fruit salad or served with waffles.
2. Add seeds of a pomegranate to a green bean, snow pea, zucchini, mint & feta salad.
3. Poach quinces or pears in pomegranate juice with spices like star anise, cinnamon, cloves & vanilla for a delicious alternative to red wine.