Sticky short beef ribs and lemon coleslaw

This is made possible by BBC Foods!

Ingredients

For the marinade

• 100ml/3½fl oz ketchup
• 5 tbsp apple juice
• 2 tbsp Worcestershire sauce
• 1 tbsp white wine vinegar
• 4 tbsp maple syrup
• 2 tbsp soy sauce
• 4 garlic cloves, crushed
• pinch dried chilli flakes
• 1.5kg/3lb 5oz beef short ribs

For the coleslaw

• 8 tbsp mayonnaise
• ½ lemon, juice only
• 1 tbsp Dijon mustard
• ½ garlic clove, crushed
• ½ red cabbage, finely shredded
• 2 large carrots, peeled and coarsely grated
• 2 celery sticks, finely sliced
• 2 spring onions, finely sliced
• salt and freshly ground black pepper

Method

1. To make the marinade, measure all the ingredients into a shallow dish and mix well.

2. Add the short ribs and mix well to coat.

   1. Leave for 2 hours or overnight in the fridge.

3. Preheat the oven to 150C/130C Fan/Gas 2.

4. Transfer the ribs and the marinade into a deep ovenproof saucepan or flameproof casserole.

5. Add 200ml water so only the bones are sticking above the liquid.

   1. Cover with a lid and bring up to the boil.

6. Transfer to the oven for about 3½ hours.

7. Remove from the oven and leave to cool in the pan for about an hour.

8. Line a small roasting tin with baking paper.

9. Remove the ribs from the marinade, give them a shake and sit them on the paper in the tin.

10. Skim the fat from the marinade in the pan and discard.

11. Heat the marinade over a high heat until the volume of liquid has reduced by half.

    1. Pour the reduced marinade over the ribs.

12. Heat the oven to 200C/180C Fan/Gas 6 and roast the ribs for about 15 minutes.

13. Meanwhile, to make the coleslaw, measure the mayonnaise, lemon juice, mustard and garlic into a large bowl.

    1. Mix and season well with salt and pepper.

14. Add the cabbage, carrots, celery and spring onions and toss to coat everything well.

    1. Spoon into a serving bowl.

15. Serve the sticky ribs alongside the coleslaw with jacket potatoes and corn on the cob.

Banner and Image Credit: BBC