Mix the soft light brown sugar in a bowl with the honey, soy sauce, ginger, hoisin sauce, garlic and rice vinegar. Put 2 tbsp of the marinade into a slow cooker (reserving the remainder for step 3) and add the ribs. Then add the water and mix to combine. Add the coriander stalks and keep the leaves for the slaw. Cover and cook on low for 8 hours, until the ribs are tender but not falling off the bone.
Preheat the oven to 200C fan/gas mark 7 (see Tips). Line a large baking tray or roasting tin with tin foil.
Transfer the ribs from the slow cooker to the prepared tray or tin using a slotted spoon or tongs. Handle them carefully, as the meat will be very tender and may start to fall off the bone. Baste with the reserved marinade. Cook in the preheated oven for 25 to 30 minutes, until starting to crisp (see Tips).
Meanwhile, to make the slaw, mix the red and white cabbage with the carrot and reserved coriander leaves. Put the sesame oil, rapeseed oil, salt, rice vinegar and caster sugar in a screw topped jar and shake until evenly combined, then use to dress the slaw.
If making the spring onion curls, cut the spring onions into very thin slices, then put in a bowl of ice cold water to curl. Drain will and pat dry on kitchen roll before using.
Arrange the slaw on plates with the char sui pork ribs and garnish with the spring onion curls (optional).
We enjoy this either with a baked potato or chunky oven chips.