Ingredients

• 1 litre/1¾ pints cola
• 150g/5fl oz dark soy sauce
• 70g/2½oz barbecue sauce
• 150g/5½oz tomato ketchup
• 50ml/2fl oz Worcestershire sauce
• 1 pink grapefruit
• juice only
• 2 Jacob’s Ladder short ribs
• cut into individual ribs
• 250g/9oz unsalted butter
• diced
• 1 large banana shallot
• peel and finely slice
• pinch onion salt
• 250g/9oz double cream
• 25g/1oz wholegrain mustard
• salt
• to taste
• 100g/3½oz raspberry vinegar
• 200g/7oz light olive oil
• 1 small kohlrabi
• peeled and thinly sliced
• salt
• 1 bunch rocket leaves
• 50g/1¾oz parmesan cheese
• grated

Directions

• Preheat the oven to 100C/200F/Gas ¼.
• For the braising liquor and Jacob’s Ladder
• mix all the ingredients except the ribs together in an ovenproof dish which will snugly fit the ribs. Add the ribs and coat in the braising liquor.
• Cover the dish with aluminium foil and cook for 6-7 hours
• or until the meat can be removed from the bone easily.
• Remove from the oven and allow to cool slightly.
• Remove the meat from the bone and place in a frying pan. Add enough of the braising liquor to come a quarter of the way up the ribs. Place on a medium heat and cook until the volume of liquid has reduced to a thick sauce. Ensure the meat is coated well with the sauce. Keep warm
• For the crisp shallots
• melt the butter in a heavy-bottomed pan over a high heat. Add the shallots and stir constantly.
• When the shallot starts to colour
• remove it from the pan and strain through a sieve. Season with onion salt and drain on kitchen roll.
• For the mustard cream
• whisk the cream until soft peaks form when the whisk is removed. Add the mustard and a pinch of salt. Mix well
• being careful not to over whip the cream
• then transfer to the fridge.
• For the kohlrabi
• mix the vinegar and oil together until emulsified.
• Put the kohlrabi in a bowl and coat generously with the vinaigrette.Set aside for 10 minutes to soften.
• To serve
• divide the meat between four serving plates. Scatter the crisp shallots over the meat and place a spoonful of mustard cream and the kohlrabi alongside. Garnish with a few rocket leaves and finely grated parmesan.