Sticky short beef ribs and lemon coleslaw

Sticky short beef ribs and lemon coleslaw

This is made possible by BBC Foods!


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


  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

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