BBQ Ribs with Slaw

Prepare the cooking liquor: Combine the milk, butter, tomato sauce (ketchup), coffee, Worcester sauce, malt vinegar, lemon juice, brown sugar and half a cup of water in a pan on the stovetop and bring to the boil. Turn down the heat and let simmer for 5 minutes, then leave to one side to cool down.

Heat oven to 130c. Take a 5 to 7 cm deep baking tray and lay your ribs in it (If your ribs don't fit slice down next to one of the bones in the middle to half them). Pour the cooking liquor over the ribs, cover the tray with tin foil and place in the oven to cook for four hours. once cooked remove from the oven and allow to stand for twenty minutes still covered.

For the slaw - Take 500 grams of cabbage leaves and shred as thinly as you can with a knife, peel and grate the carrot and thinly slice the spring onions evenly. Place all the ingredients into a bowl, add the mayonnaise and fold together. Lastly add the softly sliced coriander and mix.

Take the ribs out of the tray. Pour the cooking liquor into a pan and reduce by half on the stovetop. Place the ribs onto a smoking hot BBQ and sear each side, remove, portion up and serve with a side of slaw and drizzle of the reduced cooking liquor.