Sticky short beef ribs and lemon coleslaw

Method

1. To make the marinade, measure all the ingredients into a shallow dish and mix well. Add the short ribs and mix well to coat. Leave for 2 hours or overnight in the fridge, if possible, to marinate.

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

3. Transfer the ribs and the marinade into a deep ovenproof saucepan or flameproof casserole. Add 200ml/7fl oz water so only the bones are sticking above the liquid. Cover with a lid and bring up to the boil.

4. Transfer to the oven for about 3½ hours, or until the ribs are tender. Remove from the oven and leave to cool in the pan for about an hour.

5. Line a small roasting tin with baking paper. Remove the ribs from the marinade, give them a shake and sit them on the paper in the tin.

6. Skim the fat from the marinade in the pan and discard. Heat the marinade over a high heat until the volume of liquid has reduced by half. Pour the reduced marinade over the ribs.

7. Heat the oven to 200C/180C Fan/Gas 6 and roast the ribs for about 15 minutes until dark brown and sticky.

8. Meanwhile, to make the coleslaw, measure the mayonnaise, lemon juice, mustard and garlic into a large bowl. Mix and season well with salt and pepper. Add the cabbage, carrots, celery and spring onions and toss to coat everything well. Spoon into a serving bowl.

9. Serve the sticky ribs alongside the coleslaw. Jacket potatoes and corn on the cob are nice additions.