Make the marinade. In a small bowl, mix together the coffee, brown sugar, paprika, cayenne pepper, ginger, black pepper and cocoa, until well combined.
Put the pork rack in a large roasting tin and smear all over with the coffee marinade. Cover with foil and marinate in the fridge for at least 1 hour. Remove from the fridge and bring to room temperature before roasting.
Preheat the oven to 220°C, fan 180°C, gas 7. Leave the foil on the pork and roast the ribs for 50 mins. Remove the foil and cook for a further 10 mins until the pork is nicely caramelised and is cooked through with no pink remaining. Transfer to a carving board, scrape off any excess coffee rub and serve with the coleslaw on the side.
Cook’s tip: if you have any leftover marinade, it will keep in an airtight container in the fridge for up to 2 weeks. Use it with beef, chicken or pork.