Preheat oven to 350°F.

Heat 2 tablespoons evoo in a Dutch oven or ovenproof pot over medium-high heat.

Season ribs with salt and pepper, then place in the pot. Sear ribs until browned on all sides. Set aside.

Lower heat to medium-low and add onions. Sauté for 10 minutes until translucent. Add garlic and tomato paste. Cook for 5 minutes more until tomato paste starts to brown.

Pour in cola to deglaze pot. Increase heat to high. Cook for 5 minutes, then add chutney and stir until fully combined. Turn off heat and add ribs back to the pot. Cover and place in 350°F oven for 2½ hours.

Remove from oven; transfer liquid to a separate saucepan and cook for 15 minutes, or until sauce is reduced.

Pour sauce over ribs and place under a broiler for 3 to 5 minutes to glaze meat.

Serve immediately. Top with radish sprouts, micro herbs, and julienned radishes.