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1
Mix spices together then generously rub into beef on all sides. Cover with plastic wrap and chill for 3 hours to overnight.
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2
Preheat oven to 350u00b0F. Place beef in a shallow baking tray. Add 1 cup water to tray then cover tightly with foil. Bake for 3 hours, or until meat easily pulls away from bone.
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3
Meanwhile, to make the sticky sauce, heat olive oil in a deep frying pan over medium heat. Sweat onions and garlic, stirring occasionally, until softened. Add remaining ingredients and a pinch of black pepper. Bring to a gentle boil then lower heat and simmer gently for 30 mins, or until sauce has reduced and thickened. Set aside.
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4
To make the smashed potatoes, arrange potatoes on a lined baking tray and sprinkle with salt. Bake for 1 hour, or until tender when poked with a sharp knife. When cool enough to handle, squeeze and tear into 2-3 pieces. Set aside.
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5
Remove ribs from oven and let rest for 10-15 mins.
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6
Increase heat to 500u00b0F (or highest setting possible). Drizzle olive oil over smashed potatoes and season. Bake for 10-15 mins, until edges start to brown and potatoes are crispy.
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7
Meanwhile, to make the slaw, combine corn, radishes, lettuce and cabbage. Whisk together mayonnaise and lemon juice. Season to taste. Pour over vegetables and toss to combine.
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8
To serve, cut ribs into smaller portions and arrange on a serving platter. Warm sticky sauce and pour over ribs. Serve with hot smashed potatoes and coleslaw.
