Barbecued ribs with summer vegetable slaw

Method

1. First you need to marinate the ribs. In a bowl, mix the tomato relish or ketchup, honey, Bovril, Worcestershire sauce and mustard together. Smear half of this mixture all over the ribs and rub in well; save the rest for later. Leave the ribs to marinate in the fridge for at least 3 hours but ideally overnight.
2. Preheat your oven to 140°C and place the ribs on a large oven tray (or use two trays if necessary). Cover with foil and cook for 3 hours, checking and basting with the cooking juices every hour.
3. During the last hour of cooking, prepare the slaw. In a large bowl, toss all the vegetables together. Add the 2 tbsp caster sugar and 2 tsp salt and gently scrunch the vegetables to mix well. Tip into a colander and leave to drain for 20 minutes.
4. For the dressing, in a smaller bowl, mix the 50g caster sugar with the cider vinegar, olive oil, mustard seeds, 1 tsp pepper and a pinch of salt; set aside.
5. Light your barbecue around 30 minutes before you are planning to start cooking.
6. Just before cooking the ribs, in a large bowl, toss the vegetables with the dressing and chopped herbs. Taste for seasoning and adjust as necessary.
7. When you are ready to eat, brush the ribs with the remaining marinade and place on the barbecue grid. Cook until nicely caramelised and lightly charred. Serve immediately, with the slaw.