Ingredients

• 2kg/2lb 4oz baby back pork ribs
• in racks
• 2 celery stalks
• trimmed
• halved
• 1 onion
• thickly sliced
• 2 red chillies
• cut in half lengthways
• 1 garlic bulb
• cut in half horizontally
• 250ml/9fl oz apple juice
• 125ml/4½fl oz tomato ketchup
• 150g/5oz dark muscovado sugar
• 2 tbsp Worcestershire sauce
• 1 tsp hot smoked paprika
• 1 tsp sweet smoked paprika
• 75ml/2½fl oz white wine vinegar
• 50ml/2fl oz bourbon whiskey
• 3 free-range egg yolks
• 1 tbsp Dijon mustard
• 2 tbsp cider vinegar
• 300ml/10½fl oz rapeseed oil
• 1 celeriac
• julienned and placed in acidulated water
• 2 tbsp roughly chopped fresh flatleaf parsley
• sea salt and freshly ground black pepper

Directions

• For the ribs
• place the rib racks into a large
• wide
• heavy-based saucepan with the celery
• onion
• chillies
• garlic and apple juice. Pour over just enough water to cover the pan contents. Bring the mixture to the boil
• then reduce the heat until the mixture is just simmering. Simmer very gently for 1-1½ hours
• or until the meat is tender. From time to time
• skim off any scum that rises to the surface during cooking.
• Meanwhile
• for the barbecue sauce
• heat the ketchup and muscovado sugar in a frying pan over a medium heat for 2-3 minutes
• or until the sugar has dissolved into the ketchup.
• Add the Worcestershire sauce
• smoked paprikas and vinegar and bring the mixture to the boil. Reduce the heat until the mixture is simmering and cook for 4-5 minutes
• or until thickened. Stir in the bourbon
• then remove from the heat and set aside. Refrigerate when cool.
• For the slaw
• whisk together the egg yolks
• mustard and vinegar in a large bowl until well combined. Gradually add the oil in a very thin stream
• whisking continuously
• until the mixture has thickened to a light mayonnaise and all of the oil has been fully incorporated into it.
• Drain the celeriac thoroughly and remove any excess moisture using kitchen paper. Stir the celeriac and parsley into the mayonnaise and season
• to taste
• with salt and freshly ground black pepper. Chill in the fridge until needed.
• When the ribs are poached
• preheat the oven to 240C/220C Fan/Gas 9
• or as hot as it will go.
• Remove the ribs from the poaching liquor using a slotted spoon and transfer to a large roasting tray. Brush the ribs all over with the barbecue sauce
• then roast in the oven for 10-15 minutes
• turning every five minutes
• until the ribs are sticky and charred around the edges.
• To serve
• pile the ribs on a serving platter and serve the celeriac slaw and the remaining barbecue sauce alongside.