Grilled Ribs with Cornbread and Coleslaw

For the cornbread, mix the flours, baking powder, and salt in a bowl. Add the milk, eggs, butter and sugar and mix with a hand mixer to make a smooth batter. Pour into the baking dish and bake until golden brown about 45 minutes. If the bread starts to become too brown, cover with foil. Remove from the oven, cool slightly, then remove from the baking dish and leave to cool on a wire rack. Meanwhile for the ribs, cut into individual ribs, rinse and pat dry. Place in boiling water and simmer for about 20 minutes. Drain and pat dry. Peel the garlic and onion and chop coarsely. Rinse the chilies, cut in half, remove seeds and ribs and finely chop. Mix together with the onion, garlic, honey, salt, pepper, tomato paste, vinegar and Tabasco and bring to a boil with 200 ml (approximately 3/4 cup) of water. Reduce the heat and simmer for about 10 minutes. Remove from heat and let cool. Brush the ribs with a little oil and cook on the hot grill for about 20 minutes. Baste with the sauce during cooking. For the coleslaw, rinse the cabbage, trim and cut into strips. Rinse the carrots, yellow peppers, apple, scallions, and radishes, peel and trim as needed, slice finely and mix together. Mix in 200 grams (approximately 1 cup) mayonnaise. Mix the remaining mayonnaise with the cream. Season the coleslaw with salt and pepper. Place coleslaw in a small bowl and sprinkle with the mayonnaise mixture. Serve the ribs on plates with corn bread, alongside the coleslaw.