maple-glazed ribs

Preparation time 25 minutes

Cooking temperature high

Cooking time 5–7 hours

Serves 4

1.25 kg (2½ lb) pork ribs, rinsed with cold water and drained

1 onion, quartered

1 carrot, thickly sliced

2 bay leaves

2 tablespoons malt vinegar

1 teaspoon black peppercorns

½ teaspoon salt

1 litre (1¾ pints) boiling water

Glaze

2 teaspoons English mustard

1 teaspoon ground allspice

2 tablespoons tomato purée

2 tablespoons brown sugar

125 ml (4 fl oz) maple syrup

Coleslaw

2 carrots, grated

¼ red cabbage, shredded

3 spring onions, sliced

100 g (3½ oz) sweetcorn, thawed if frozen

2 tablespoons mayonnaise

2 tablespoons natural yogurt

Preheat the slow cooker if necessary; see the manufacturer’s instructions. Put the pork, onion, carrot, bay leaves, vinegar, peppercorns, salt and water into the slow cooker pot, cover with the lid and cook on high for 5–7 hours or until the ribs are tender.

Lift the ribs out of the slow cooker using a slotted spoon and transfer to a foil-lined grill pan. Mix together the ingredients for the glaze with 150 ml (¼ pint) hot stock from the slow cooker pot. Spoon over the ribs, then grill them for 10–15 minutes, turning once or twice, until browned and sticky.

Meanwhile, mix the ingredients for the coleslaw together and spoon into 4 small bowls. Place these on dinner plates, then pile the ribs on to the plates to serve.

For Chinese ribs, cook the pork ribs in the slow cooker as above. Drain and transfer to a foil-lined grill pan, then glaze with a mixture of 2 tablespoons tomato purée, 2 tablespoons soy sauce, 4 tablespoons hoisin sauce, 2 tablespoons light muscovado sugar, the juice of 1 orange and 150 ml (¼ pint) stock from the slow cooker pot. Grill for 10–15 minutes as above.