Ingredients -

For the braising liquor and Jacob’s Ladder -

1 litre/1¾ pints cola

150g/5fl oz dark soy sauce

70g/2½oz barbecue sauce

150g/5½oz tomato ketchup

50ml/2fl oz Worcestershire sauce

1 pink grapefruit, juice only

2 Jacob’s Ladder short ribs, cut into individual ribs

For the crisp shallots -

250g/9oz unsalted butter, diced

1 large banana shallot, peel and finely slice

pinch onion salt

For the mustard cream -

250g/9oz double cream

25g/1oz wholegrain mustard

salt, to taste

For the kohlrabi -

100g/3½oz raspberry vinegar

200g/7oz light olive oil

1 small kohlrabi, peeled and thinly sliced

salt

To serve -

1 bunch rocket leaves

50g/1¾oz parmesan cheese, grated

Directions -

Preheat the oven to 100C/200F/Gas ¼.

For the braising liquor and Jacob’s Ladder, mix all the ingredients except the ribs together in an ovenproof dish which will snugly fit the ribs. Add the ribs and coat in the braising liquor.

Cover the dish with aluminium foil and cook for 6-7 hours, or until the meat can be removed from the bone easily.

Remove from the oven and allow to cool slightly.

Remove the meat from the bone and place in a frying pan. Add enough of the braising liquor to come a quarter of the way up the ribs.