Slow-cooked, sticky-glazed pork ribs go with cucumber slaw in Sam Way's recipe

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Slow-cooked pork ribs, grilled with a sticky glaze… you just can’t beat it! This recipe is from the “Quick Prep, Slow Cook” chapter of my cookbook, “Sam’s Eats.” It’s a very versatile chapter. The idea behind these recipes is that they take very little time to prepare, but are left to cook for an extended period. This is one of my favorite ways to cook, as it requires little effort to create a stunning meal. Making these pork ribs for lots of people is a fail-safe way to impress. A little trick is to crumble a stock cube into the marinade — this is a quick and easy way to add depth and rich, umami flavor.Pork Ribs with Cucumber SlawServings: 3 to 4 as a main, 4 to 6 as part of a spread

IngredientsFor the ribs:3 tablespoons olive oil5 tablespoons red wine vinegar6 tablespoons honey2 tablespoons smoked paprika2 teaspoons garlic powder1 chicken or vegetable stock cube, crumbled2 pounds, 10 ounces individual pork ribs (each one 3 to 5 ½ ounces)___For the cucumber slaw:2 cucumbers, halved, deseeded, julienned2 tablespoons rice wine vinegar1 garlic clove, crushed1 teaspoon dried chili flakes

DirectionsMix the marinade ingredients together in a bowl, seasoning with sea salt and freshly ground black pepper. Pour the marinade over the ribs and leave to marinate in the fridge overnight, or at least a few hours.When ready to cook, preheat the oven to 325°F.Place the ribs in a baking dish or on a sheet pan, pour 1 cup of water into the base of the tray and tightly cover the tray with foil. Cook in the oven for 2 hours, until tender.Meanwhile, mix the slaw ingredients together in a bowl, season with sea salt, then cover and refrigerate until ready to serve.