Wash the tomatoes and cut into large pieces. Peel onions and cut into fine slices. Mix both and distribute in a fat pan (deep baking tray). Season with salt and pepper.
Preheat oven (electric cooker: 150 °C/circulating air: 130 °C/gas: see manufacturer). Wash the ribs, pat dry and cut between the bones into individual pieces. Season with salt and pepper. For the marinade, peel garlic and grate finely or press through. Mix ketchup, vinegar, jam, soy sauce, garlic, 2 tsp. ginger and sugar. Spread the ribs with 1⁄3 marinade, place on the tomato vegetables and roast in a hot oven for approx. 1 1⁄2 hours. After half of the frying time, brush with 1⁄3 marinade again.
In the meantime clean, wash and quarter the pointed cabbage and cut it into fine strips from the stalk. Peel, wash and roughly grate the carrots. Mix mayonnaise and milk, season with salt and pepper. Mix cabbage, carrots and dressing.
Turn the oven temperature up (electric oven: 220 °C/circulating air: 200 °C/gas: see manufacturer). Spread the ribs with the rest of the marinade and continue to fry for approx. 20 minutes. Serve the ribs with tomato vegetables and coleslaw. Serve with sweet potatoes.
Guests are welcomed with wreaths of flowers and cocktails, take a seat at long tables and enjoy platters of traditional food - naturally accompanied by hula dance and singing.