Sticky barbecued short ribs and slaw

These meltingly tender beef ribs are perfect for lazy summer entertaining.

Serves 8 • Prep 20 mins, plus marinating • Cook 3 hrs

8 beef short ribs (about 2kg)

500ml dark stout-style beer

100ml maple syrup

60ml apple cider vinegar

60ml mushroom ketchup

200ml smoky barbecue sauce

2tbsp bourbon whisky (optional)

For the rub:

3tbsp dark brown sugar

1tbsp each ground cumin, coriander, mustard powder, garlic powder, sweet smoked paprika

2tbsp fine sea salt

For the slaw:

1tbsp caraway seeds, lightly toasted 2tbsp apple cider vinegar

2tbsp American mustard

1tbsp maple syrup

½ small white cabbage, core removed, finely shredded

½ small red cabbage, core removed, finely shredded

1 small red onion, finely sliced

1 green apple, cored, finely sliced Handful each mint, parsley, coriander Handful pecans, roughly chopped 1 green jalapeno chilli, finely chopped

1 Combine the rub ingredients and sprinkle over the ribs. Marinate for at least 2 hrs.

2 Heat the oven to 200C Fan/gas 7. Transfer the ribs to a roasting dish, bone side down. 3 Mix the beer, maple syrup, vinegar and mushroom ketchup, and pour over the ribs. Season, cover with foil and roast for 15 mins. Turn the oven down to 130C Fan/gas 2 and roast for 2½ hrs. Prepare the barbecue for indirect heat (a bank of heat to one side of the grill). Mix the barbecue sauce and bourbon. Brush over the ribs and grill for 15 mins, turning and basting several times. 4 For the slaw, whisk the caraway seeds, vinegar, mustard and maple syrup in a large bowl with a large pinch of salt. Add the remaining ingredients and toss together.

5 Serve the slaw in bowls, topped with a rib and extra barbecue sauce if liked.

Per serving: 298 cals, 13g fat, 5g sat fat,

28g carbs