Short ribs, jalapeño coleslaw and suya potatoes
This is the perfect summer dish for groups of friends or family, with tender beef short ribs perfectly complemented by spicy, creamy coleslaw and air-fried potatoes.
Ingredients
For the dry rub
For the short ribs
- 1.5kg/3lb 5oz beef short ribs
- 2 tbsp vegetable oil
- 2 large onions, sliced
- 2 garlic cloves, crushed
- 2.5cm/1in piece fresh root ginger, peeled and grated
- 1 Scotch bonnet chilli, pierced
- 2 × 330ml bottles fizzy malt drink, plus extra bottles to serve
- 4 vegetable stock cubes, crumbled
- 1 tbsp tomato ketchup
- 1 tbsp runny honey
For the suya potatoes
- 4 large potatoes, cleaned, unpeeled and cubed
- 4 tbsp suya spice mix
- 1 tbsp olive oil
- 1 tsp dried thyme
For the jalapeño coleslaw
- 200g/7oz (roughly ¼) white cabbage, finely shredded
- 150g/5½oz (roughly ¼) red cabbage, finely shredded
- 1 large carrot, peeled and grated
- 4 spring onions, thinly sliced
- 2 tbsp chopped pickled jalapeños, plus 50ml/2fl oz liquid from the jar
- 50²µ/1¾´Ç³ú soured cream
- 50²µ/1¾´Ç³ú mayonnaise
- handful fresh coriander leaves, roughly chopped (optional)
- 1 green jalapeño, chopped (optional)
- salt and freshly ground black pepper
Method
To make the dry rub, mix all of the ingredients together in a bowl.
To make the ribs, rub the dry rub mixture all over the ribs. Cover and marinate in the fridge for at least 2 hours and for up to 12 hours.
In a large casserole, heat the oil over a medium heat. Add the onions and cook, stirring often, for 15 minutes until browned and softened. Add the garlic and ginger and fry for 2 minutes before adding the Scotch bonnet, malt drink and 200ml/7fl oz water. Add the stock cubes and bring to the boil.
Preheat the oven to 170C/150C Fan/Gas 3. Place the marinated ribs in a large, deep roasting tin or ceramic or glass dish lined with kitchen foil. Pour over the malt and onion stock. Cover the tin or dish with kitchen foil and roast for 5–5½ hours until the ribs are super tender, checking and turning them a couple of times during cooking. Remove the ribs from the liquid and set them aside on a foil-lined roasting tin, covering with foil to keep warm. Turn the oven up to 240C/220C Fan/Gas 9.
Strain the cooking liquid into a saucepan, pushing the oniony juices through the sieve as much as possible. Place over a high heat. Bring the liquid to a boil, whisk in the ketchup and honey and cook until reduced by half and thickened. Pour the thickened sauce over the short ribs and roast, uncovered, for 10 minutes to glaze.
To make the potatoes, mix all the ingredients together in a large bowl and place in an air fryer at 200C for 10–15 minutes.
To make the coleslaw, mix the shredded cabbages and carrot together in a bowl. Pour over the pickle liquid and mix well. Leave to stand for 5 minutes before adding the rest of the ingredients and mixing well. Season with salt and pepper.
Serve the ribs immediately with the coleslaw, suya potatoes and cold bottles of fizzy malt drink.
