Ingredients

• 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
• 175g/6oz tomato ketchup
• 150g/5oz chipotle chilli ketchup
• 110ml/4fl oz dark soy sauce
• 175g/6oz clear honey
• 4 tbsp ready-made teriyaki sauce
• 4 tbsp bourbon whiskey
• 2 free-range egg yolks
• 1 tbsp white wine vinegar
• 1 tbsp Dijon mustard
• pinch salt
• 200ml/7fl oz rapeseed oil
• 90ml/3½fl oz olive oil
• 2 tbsp cold water
• ½ lemon
• juice only
• salt and freshly ground black pepper
• 250g/9oz carrots
• finely shredded on a mandoline
• 300g/11oz white cabbage
• finely shredded on a mandoline
• 1 sweet white onion
• finely sliced
• 4 large baking potatoes
• washed and pricked all over with a fork
• 1 tbsp olive oil
• 1 tsp Maldon sea salt
• 250ml/9fl oz soured cream
• 4 tbsp chopped fresh curly parsley leaves

Directions

• For the ribs
• place the beef fore ribs
• peppercorns
• bay leaves
• flatleaf parsley
• onion and carrot into a large pan. Cover with water and bring to the boil.
• Once the mixture is boiling
• reduce the heat until the mixture is simmering.
• Simmer for 1½ hours
• stirring occasionally to prevent sticking.
• Preheat the oven to 200C/400F/Gas 6.
• Meanwhile
• for the bourbon sauce
• place the tomato ketchup
• chilli ketchup
• soy sauce
• honey
• teriyaki sauce and bourbon into a separate pan
• stir well and bring the mixture to a simmer. Simmer for 1-2 minutes
• then remove from the heat.
• When the ribs have simmered for 1½ hours
• dip them into the bourbon sauce
• then place them onto a roasting tray
• reserving the remaining sauce. Roast in the oven for 10-12 minutes
• then spoon over more of the bourbon sauce. Continue to roast for a further 10-12 minutes
• then remove from the oven and set aside on a warm plate.
• For the coleslaw
• blend the egg yolks
• white wine vinegar
• Dijon mustard and salt in a food processor until smooth and well combined.
• With the food processor motor still running
• gradually pour in the rapeseed oil and the olive oil in a thin stream until the mixture thickens to the consistency of thick mayonnaise. (You may not need all of both oils.)
• Transfer the mayonnaise mixture to a clean bowl. Gradually add the cold water and lemon juice in a thin stream
• whisking continuously. Season
• to taste
• with salt and freshly ground black pepper.
• Place the carrots
• cabbage and onion into a large mixing bowl and add enough mayonnaise to coat the vegetables. Stir until well combined and set aside.
• For the baked potatoes
• rub the baking potatoes with olive oil and sprinkle over the salt.
• Place the potatoes onto the top shelf of the oven and bake for one hour
• or until tender (allow more time for larger potatoes).
• To serve
• divide the sticky ribs among four serving plates and spoon a portion of coleslaw alongside. Split the potatoes in half and place one onto each plate. Top with a spoonful of soured cream and garnish with the chopped curly parsley.