1kg baby back ribs, cut into 5-6 bone pieces

For the marinade and sauce

4 onions

6 cloves garlic

tbs each of rosemary, marjarom, oregano

tbs tomato puree

125ml white wine

75ml tom ketchup

30ml brown sauce

30ml light soy

30g beef stock powder made into a pste with water

For the slaw

half head fennel, finely sliced

half head celeriac – grated on a mandolin or very very finely sliced into matchsticks

6 sliced spring onions

handful finely chopped parsley

For the dressing

50ml honey

50g grain mustard

75g mayo


1. Cook the ribs for 45 minutes in simmering water and then drain.

2. Puree all the marinade/sauce ingredients.

3. Reserve approximately 1/4 of the sauce.

4. With the rest, marinate the ribs ideally overnight, but minimum 4 hours.

5. Now roast at 160C or approximately 45 minutes.

6. Heat the rest of the marinade in a pan, and paint onto the ribs before serving.

7. For the slaw, mix the dressing ingredients together and add to the slaw ingredients.

8. Serve with bread.

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