Preheat the slow cooker if necessary; see the manufacturer's instructions. Put the pork, onion, carrot, bay leaves, vinegar, peppercorns, salt and water into the slow cooker pot, cover with the lid and cook on high for 5–7 hours or until the ribs are tender.
Lift the ribs out of the slow cooker using a slotted spoon and transfer to a foil-lined grill pan. Mix together the ingredients for the glaze with 150 ml (¼ pint) hot stock from the slow cooker pot. Spoon over the ribs, then grill them for 10–15 minutes, turning once or twice, until browned and sticky.
Meanwhile, mix the ingredients for the coleslaw together and spoon into 4 small bowls. Place these on dinner plates, then pile the ribs on to the plates to serve.