Sweet, sticky and extremely moreish – these ribs are so easy to cook and work well for parties.
2kg/4½lb beef short ribs, cut through the bone into 7.5cm/ 3in long pieces
1 garlic clove, crushed
2 tbsp tomato purée
1 tbsp Dijon mustard
100g/3½oz runny honey
75ml/3fl oz cider vinegar
1 tbsp hot pepper sauce
1 red cabbage, core removed, shredded
3 carrots, grated
2 red onions, finely sliced
200g/7oz salted cashews
1 tbsp chopped fresh parsley
1 tbsp Dijon mustard
1 tbsp runny honey
75ml/3fl oz cider vinegar
200ml/7fl oz extra-virgin olive oil
2 limes, juice only
salt and freshly ground black pepper
For the marinade, place all the ingredients into a saucepan and bring to the boil. Simmer for three minutes and then remove from the heat to cool completely.
Once cooled place the ribs and marinade into a sealable plastic bag. Rub the ribs with the marinade and seal the bag. Chill in the fridge overnight.
Preheat the oven to 180C/350F/Gas4.
Place the ribs onto a baking tray and pour over the marinade. Cover with foil and cook in the oven for two hours.
Meanwhile for the slaw, mix together all the ingredients in a bowl.
For the dressing, whisk together all the ingredients. Add the slaw ingredients and mix until well combined.
Serve the slaw in a large bowl and arrange the ribs on a large platter with plenty of napkins and finger bowls.
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