Sticky ribs and slaw recipe

Method

1. Bring a large pan of water to the boil and add the ribs. Bring back to the boil, then reduce to a simmer and cook for 15 minutes. Remove from the pan using a slotted spoon and set aside.
2. Place the marinade ingredients into a large Tupperware container and toss the ribs in the marinade and cover, then chill for 2 hours or overnight if possible.
3. Preheat the oven to gas 6, 200°C, fan 180°C. Transfer the ribs and marinade into a shallow roasting tin and cover with foil. Cook in the oven for 45 minutes, then remove the foil and cook for a further 30 minutes until they are golden and lightly charred in places.
4. While the ribs are cooking, make the coleslaw. Place the radishes, shredded cabbage, apples and spring onions into a large mixing bowl. Place the mayonnaise, yogurt and caraway seeds into a jug and mix with 3 tablespoons of cold water. Season generously with a little salt and freshly ground black pepper, then spoon over the prepared vegetables and mix together to coat in the dressing.
5. Serve the ribs with the ‘slaw’.

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