In a skillet coated with oil, saute the garlic, ginger, chile, fermented beans and onions until brown, about 8 minutes. Add the sambal and tomatoes and stir. Deglaze with vinegar and add the soy. Simmer on very low heat for 15 minutes. Season and check. Using a hand blender or a food processor, blend thoroughly and re-check for seasoning. Chill.
For the ribs, cut in half if necessary to fit steamer. Season ribs with salt and pepper and steam for 45 to 60 minutes. The ribs should be fully cooked and softened. Prepare a medium-hot oiled grill. Season the ribs, chicken and shrimp then dip in the BBQ sauce and place on grill. Watch carefully and have a spray bottle of water handy to squelch flare ups. Rotate and turn the proteins often and brush with additional BBQ sauce. The shrimp will take only 8 minutes, the ribs and chicken about 15 minutes.
In a large bowl, toss all of the vegetables with the olive oil and season with salt and pepper. Place the vegetables on a hot, oiled grill and mark/cook the vegetables all the way through. Slice the vegetables on an angle into 1/4-inch strips. Toss the vegetables with the juice, taste, and season again.
In a large bowl, toss everything together. Wrap in a double thick foil 'papillote'. Place on the grill, preferably on indirect heat. Cook for 45 minutes. Check for doneness and seasoning.
On a large platter, pile the potatoes in the middle and surround with the slaw. Place BBQ on top and serve.