Preheat oven to 180ºC (160º fan-forced). Line a large baking tray with baking paper.
Place ribs in a large saucepan, cover with water bring to a simmer over low heat. Simmer gently, partially covered for 45 minutes.
Meanwhile, in a bowl combine 2 tablespoons oil, garlic, Cajun seasoning, orange zest, half the orange juice and half the honey. Season.
Remove ribs from water and drain. Cool slightly. Place ribs in a large snap lock bag, add marinade and rub to coat. Set aside for 30 minutes.
Heat a large char-grill pan or barbecue over medium-high heat. Cook ribs for 2-3 minutes each side or until lightly charred. Place ribs on prepared baking tray, cover tightly with foil and cook for 1 hour 15 minutes-1 hour 20 minutes, or until tender, brushing occasionally with remaining honey. Set aside to rest for 10 minutes.
Cook quinoa according to packet instructions.
Microwave pumpkin on HIGH (100%) for 2 to 3 minutes or until just tender. Drain.
In a large bowl place quinoa, pumpkin, beans, rocket and mint. Drizzle over remaining oil, remaining orange juice and vinegar, season and toss to coat. Top with ricotta.
Drizzle ribs with any pan juices and serve with quinoa salad.