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
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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).