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Recipes

Bourbon-glazed sticky ribs with coleslaw and baked potatoes

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Ingredients

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