Miso-glazed ribs with Asian slaw

Pineapple juice helps to break down the meat fibres for extra-juicy ribs. Use the cheaper long-life stuff, as you will discard most of it after poaching the ribs.

3 HOURS 45 MINUTES | SERVES 8 | EASY |

baby back ribs 4 racks

pineapple juice 1 litre carton GLAZE

white miso paste 4 tbsp

runny honey 4 tbsp

soy sauce 4 tbsp

SLAW

mooli 1, shredded in a food processor

carrots 4, shredded in a food processor

spring onions 1 bunch, shredded

white cabbage 1/2, shredded

sesame oil 2 tbsp

rice vinegar 4 tbsp

mint a bunch, roughly chopped

coriander a bunch, roughly chopped

1 Heat the oven to 180C/fan 160C/gas 4. Put the ribs, flesh-side down, in a single layer in a large roasting tin. Pour over the pineapple juice, then tightly cover with foil and cook in the oven for 3 hours.

2 Take the ribs out of the oven and scoop 200ml of the cooking liquid into a small pan. Add the rest of the glaze ingredients, bring to a simmer and reduce until around 200ml and looking glossy and sticky.

3 If finishing the ribs on a barbecue, push the coals to one side and cook over indirect heat. If finishing in the oven, turn it up to 200C/fan 180C/gas 6. Turn the ribs flesh-side up and baste with half of the glaze. Barbecue for 10-15 minutes or put in a foil-lined tin and roast for 30-40 minutes, adding more glaze halfway through, until the ribs are sticky and shiny. Toss together the slaw ingredients and season. Serve with the ribs.

PER SERVING 513 kcals | fat 32.2g saturates 8.2g | carbs 25g | sugars 23.4g fibre 4.3g | protein 28.6g | salt 2.4g