• 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
  • 2 teaspoons English mustard
  • 1 teaspoon ground allspice
  • 2 tablespoons tomato purée
  • 2 tablespoons brown sugar
  • 125 ml (4 fl oz) maple syrup
  • 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.

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