Smoky roasted beef short ribs with blackberry barbecue sauce and fennel coleslaw

Light a barbecue for indirect cooking (that is, have all the coals on one side)

Sprinkle the meat side - rather than the skin side - of the ribs with salt and pepper. Pat it onto the meat

Once the flames from the BBQ have died down, add a chunk of wood or a generous handful of wood chips onto the coals. Place the ribs onto the grill on the opposite side to the coals and wood

Put the lid on the BBQ, and set the top and bottom vents to be ¾ closed

Leave to smoke for around 1 hour

Preheat the oven to 190°C/Gas mark 3

Once the ribs have smoked, remove them from the BBQ and fit snugly into a roasting tin, bone side down. Place in the oven and cook for 2 hours, or until tender

Combine all the ingredients for the barbecue sauce in a small pan with some salt and pepper. Simmer until the blackberries are softened, around 20 minutes. Use a hand blender to blitz the sauce until smooth, then pass through a sieve

To make the coleslaw, mix together the fennel and cabbage. Add the lemon juice, dill, mustard, white wine vinegar and a pinch of salt. Mix well, and adjust the seasoning to taste

Once the ribs have finished cooking, glaze them with the sieved blackberry barbecue sauce and serve with the fennel coleslaw