Five-Spice Riblets With Sticky Rice And Apple Slaw

Ingredients

• 1 rack baby back ribs, sawed in half down the middle into riblets
• 1/2 cup apple cider vinegar
• 1 cup dijon mustard
• 1/4 cup sambal oelek (or another asian chile garlic paste)
• 1/2 cup maple syrup
• 1/2 cup molasses
• 1/2 teaspoon five-spice powder
• 2 teaspoon kosher salt
• toasted white sesame seeds, for sprinkling
• 1/2 cup canola oil
• 2 tablespoon honey
• 2 teaspoon toasted sesame oil
• 1 teaspoon kosher salt
• 2/3 cup short-grain brown rice, cooked (or about 2 cups cooked rice)
• 1/2 head napa or green cabbage, cored and thinly sliced (about 4 cups)
• 1 cup sugar snap peas (or snow peas), very thinly sliced on an angle
• 4 radishes, trimmed, scrubbed, and cut into thin matchsticks
• 1 granny smith apple, halved, cored, and cut into thin matchsticks
• 1 (3 or 4-ounce) package pea shoots or pea shoot flowers (available at grocery stores), stems pinched off (optional)
• 2 tablespoon toasted sesame seeds (white, black, or both)