Short ribs, jalapeño coleslaw and suya potatoes recipe
 This is the perfect summer dish for groups of friends or family, with tender beef short ribs perfectly complemented by spicy, creamy coleslaw and air-fried potatoes. 2 tbsp all-purpose seasoning1 tsp garlic powder1 tsp dried thyme1 tbsp ground cumin1 tsp fine salt 2 tbsp all-purpose seasoning 1 tsp garlic powder 1 tsp dried thyme 1 tbsp ground cumin 1 tsp fine salt 1.5kg/3lb 5oz beef short ribs2 tbsp vegetable oil2 large onions, sliced2 garlic cloves, crushed2.5cm/1in piece fresh root ginger, peeled and grated1 Scotch bonnet chilli, pierced2 × 330ml bottles fizzy malt drink, plus extra bottles to serve4 vegetable stock cubes, crumbled1 tbsp tomato ketchup1 tbsp runny honey 1.5kg/3lb 5oz beef short ribs 2 tbsp vegetable oil 2 large onions, sliced 2 garlic cloves, crushed 2.5cm/1in piece fresh root ginger, peeled and grated 1 Scotch bonnet chilli, pierced 2 × 330ml bottles fizzy malt drink, plus extra bottles to serve 4 vegetable stock cubes, crumbled 1 tbsp tomato ketchup 1 tbsp runny honey 4 large potatoes, cleaned, unpeeled and cubed4 tbsp suya spice mix 1 tbsp olive oil1 tsp dried thyme 4 large potatoes, cleaned, unpeeled and cubed 4 tbsp suya spice mix 1 tbsp olive oil 1 tsp dried thyme 200g/7oz (roughly ¼) white cabbage, finely shredded 150g/5½oz (roughly ¼) red cabbage, finely shredded 1 large carrot, peeled and grated4 spring onions, thinly sliced2 tbsp chopped pickled jalapeños, plus 50ml/2fl oz liquid from the jar 50g/1¾oz soured cream50g/1¾oz mayonnaisehandful fresh coriander leaves, roughly chopped (optional)1 green jalapeño, chopped (optional)salt and freshly ground black pepper 200g/7oz (roughly ¼) white cabbage, finely shredded 150g/5½oz (roughly ¼) red cabbage, finely shredded 1 large carrot, peeled and grated 4 spring onions, thinly sliced 2 tbsp chopped pickled jalapeños, plus 50ml/2fl oz liquid from the jar 50g/1¾oz soured cream 50g/1¾oz mayonnaise handful fresh coriander leaves, roughly chopped (optional) 1 green jalapeño, chopped (optional) salt and freshly ground black pepper Method To make the dry rub, mix all of the ingredients together in a bowl. To make the ribs, rub the dry rub mixture all over the ribs. Cover and marinate in the fridge for at least 2 hours and for up to 12 hours.In a large casserole, heat the oil over a medium heat. Add the onions and cook, stirring often, for 15 minutes until browned and softened. Add the garlic and ginger and fry for 2 minutes before adding the Scotch bonnet, malt drink and 200ml/7fl oz water. Add the stock cubes and bring to the boil.Preheat the oven to 170C/150C Fan/Gas 3. Place the marinated ribs in a large, deep roasting tin or ceramic or glass dish lined with kitchen foil. Pour over the malt and onion stock. Cover the tin or dish with kitchen foil and roast for 5–5½ hours until the ribs are super tender, checking and turning them a couple of times during cooking. Remove the ribs from the liquid and set them aside on a foil-lined roasting tin, covering with foil to keep warm. Turn the oven up to 240C/220C Fan/Gas 9.Strain the cooking liquid into a saucepan, pushing the oniony juices through the sieve as much as possible. Place over a high heat. Bring the liquid to a boil, whisk in the ketchup and honey and cook until reduced by half and thickened. Pour the thickened sauce over the short ribs and roast, uncovered, for 10 minutes to glaze. To make the potatoes, mix all the ingredients together in a large bowl and place in an air fryer at 200C for 10–15 minutes. To make the coleslaw, mix the shredded cabbages and carrot together in a bowl. Pour over the pickle liquid and mix well. Leave to stand for 5 minutes before adding the rest of the ingredients and mixing well. Season with salt and pepper. Serve the ribs immediately with the coleslaw, suya potatoes and cold bottles of fizzy malt drink. To make the dry rub, mix all of the ingredients together in a bowl. To make the dry rub, mix all of the ingredients together in a bowl. To make the ribs, rub the dry rub mixture all over the ribs. Cover and marinate in the fridge for at least 2 hours and for up to 12 hours. To make the ribs, rub the dry rub mixture all over the ribs. Cover and marinate in the fridge for at least 2 hours and for up to 12 hours. In a large casserole, heat the oil over a medium heat. Add the onions and cook, stirring often, for 15 minutes until browned and softened. Add the garlic and ginger and fry for 2 minutes before adding the Scotch bonnet, malt drink and 200ml/7fl oz water. Add the stock cubes and bring to the boil. In a large casserole, heat the oil over a medium heat. Add the onions and cook, stirring often, for 15 minutes until browned and softened. Add the garlic and ginger and fry for 2 minutes before adding the Scotch bonnet, malt drink and 200ml/7fl oz water. Add the stock cubes and bring to the boil. Preheat the oven to 170C/150C Fan/Gas 3. Place the marinated ribs in a large, deep roasting tin or ceramic or glass dish lined with kitchen foil. Pour over the malt and onion stock. Cover the tin or dish with kitchen foil and roast for 5–5½ hours until the ribs are super tender, checking and turning them a couple of times during cooking. Remove the ribs from the liquid and set them aside on a foil-lined roasting tin, covering with foil to keep warm. Turn the oven up to 240C/220C Fan/Gas 9. Preheat the oven to 170C/150C Fan/Gas 3. Place the marinated ribs in a large, deep roasting tin or ceramic or glass dish lined with kitchen foil. Pour over the malt and onion stock. Cover the tin or dish with kitchen foil and roast for 5–5½ hours until the ribs are super tender, checking and turning them a couple of times during cooking. Remove the ribs from the liquid and set them aside on a foil-lined roasting tin, covering with foil to keep warm. Turn the oven up to 240C/220C Fan/Gas 9. Strain the cooking liquid into a saucepan, pushing the oniony juices through the sieve as much as possible. Place over a high heat. Bring the liquid to a boil, whisk in the ketchup and honey and cook until reduced by half and thickened. Pour the thickened sauce over the short ribs and roast, uncovered, for 10 minutes to glaze. Strain the cooking liquid into a saucepan, pushing the oniony juices through the sieve as much as possible. Place over a high heat. Bring the liquid to a boil, whisk in the ketchup and honey and cook until reduced by half and thickened. Pour the thickened sauce over the short ribs and roast, uncovered, for 10 minutes to glaze. To make the potatoes, mix all the ingredients together in a large bowl and place in an air fryer at 200C for 10–15 minutes. To make the potatoes, mix all the ingredients together in a large bowl and place in an air fryer at 200C for 10–15 minutes. To make the coleslaw, mix the shredded cabbages and carrot together in a bowl. Pour over the pickle liquid and mix well. Leave to stand for 5 minutes before adding the rest of the ingredients and mixing well. Season with salt and pepper. To make the coleslaw, mix the shredded cabbages and carrot together in a bowl. Pour over the pickle liquid and mix well. Leave to stand for 5 minutes before adding the rest of the ingredients and mixing well. Season with salt and pepper. Serve the ribs immediately with the coleslaw, suya potatoes and cold bottles of fizzy malt drink. Serve the ribs immediately with the coleslaw, suya potatoes and cold bottles of fizzy malt drink.