This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer

Bourbon-glazed sticky ribs with coleslaw and baked potatoes

Unfortunately we are unable to add this recipe to your favourites, please try again later.


For the ribs

  • 1.5kg/3lb 5oz beef fore ribs
  • 1 tsp whole black peppercorns
  • 3 bay leaves
  • 1 small bunch fresh flatleaf parsley, leaves only
  • 1 onion, roughly chopped
  • 1 carrot, chopped

For the bourbon sauce

For the coleslaw

For the baked potatoes

  • 4 large baking potatoes, washed and pricked all over with a fork
  • 1 tbsp olive oil
  • 1 tsp Maldon sea salt

To serve