Smoky pork ribs with apple slaw

1.Whisk all barbecue sauce ingredients together and allow to infuse for 24 hours before use.

2.Preheat oven to 150°C. Cut the rib rack into single bone ribs.

3.Place ribs into a large bowl with the homemade barbecue sauce. Use your hands to coat the ribs thoroughly with the sauce. Place sauced ribs in a deep roasting tray in a single layer (to ensure they cook evenly), reserving 1½ cups for later. Add the water into the roasting tray with the ribs, cover with tinfoil and place into the preheated oven. Cook for 1-3 hours, or until the meat on the rib is almost falling off the bone when touched.

4.Remove the ribs from the oven and the roasting tray and leave to rest. Reserve the barbecue sauce left in the roasting tray for serving alongside ribs. You can prepare the ribs in advance to this point and refrigerate the sauce and ribs.

5.To serve the ribs, turn oven to 180°C. Put 1½ cups of the barbecue sauce into a large ovenproof saucepan. Heat over a medium heat until the sauce begins to simmer (you should also notice the sauce has begun to get sticky), then add the ribs. Place the saucepan into the oven for 5-10 minutes until ribs are hot and the sauce is nice and sticky.

6.Meanwhile, prepare the slaw and dressing by combining slaw ingredients in a bowl.

7.Place all dressing ingredients in a mixing bowl and whisk until combined, season. (You can store this dressing in a plastic bottle or container until needed.)

8.Add some of the dressing to the bowl of slaw and toss to combine – add the dressing little by little to avoid having sloppy coleslaw. Plate slaw alongside ribs and enjoy.