Add the ginger beer, onion, carrot, salt and pepper to a large saucepan then add the pork ribs. Cover with a lid and bring to the boil then reduce the heat and simmer gently for 1 ¾ -2 hours or until the ribs are very tender.
Lift the ribs out of the pan and transfer to a foil lined roasting tin. Mix the honey, oil and tomato paste together then brush over the ribs.
If cooking on a barbecue, lift ribs out of foil and cook on medium heat for 10-15 minutes, turning until evenly browned, brushing with a little of the remaining ginger beer mix if they look a little dry.
If oven baking, add two ladlefuls of the ginger beer mix to the base of the foil lined tin and roast in a preheated oven set to 200°C/400°F/Gas 6 for 30 minutes, spoon ginger beer mix over once or twice.
Meanwhile mix the mayonnaise, yogurt, ginger, parsley and a little seasoning together in the base of a salad bowl for the coleslaw. Stir in the carrots and cabbage and mix well. Serve spoonfuls with the ribs.