Aromatics – 2 bay leaf, large sprigs of thyme, pinch fennel seeds, pinch cumin seeds
For the chipotle relish
250g ripe tomatoes – chopped
1 clove garlic – smashed
1/2 inch ginger – grated
2 red chilies – diced & seeds removed
150g caster sugar
2 chopped chipotle chilies
50ml red wine vinegar
Instructions
Slow cook the ribs in advance and before barbecuing, as outlined above.
Place all the relish ingredients in a heavy-based saucepan.
Bring to the boil, reduce to a simmer and cook for about 30 minutes. The mixture should have turned dark and sticky. It makes more than you’ll need, so store the rest in sterilised jars.
To make a fresh summer slaw place some finely sliced cabbage, grated carrot, pomegranate, lemon zest, mint and coriander in a large bowl.
Dress with a light olive oil and a few squeezes of lemon juice and then season. Toss together and taste.