Sticky Pork Ribs with Banana Ketchup

For the pork ribs

Remove the membrane from the underside of the ribs by pulling it off with a piece of kitchen paper.

Mix all the ingredients for the dry rub together and set aside.

Brush the meat with the American mustard and then cover completely with the dry rub.

Place the ribs onto a tray and place into the fridge for 2 hours. For the banana ketchup

Peel the bananas and rub with a little neutral oil. Place over indirect heat and cook for 30 minutes with the lid on until caramelised and soft.

Meanwhile, place 1 tbsp oil into a pot set over a medium heat and add the finely chopped onion and garlic. Cook for 10 minutes, until the onion is translucent and soft, but not coloured, then stir in the ginger and cook for a further 5 minutes.

Remove the banana from the BBQ and roughly mash then add to the onions, along with the brown sugar, tomato puree and cayenne pepper. Cook out for a few minutes then add the white wine vinegar and water and allow to reduce by half.

Simmer the sauce for about 10 minutes then season with salt and black pepper and blend until smooth with a hand blender. To cook the ribs

Place a half water bath under the grill - to do this, fill a foil tray about half full with water and place on one side of your charcoal BBQ.

Light your fire on the other side of the BBQ.

Place the ribs (bone side down) over the water bath and leave for about an hour.

After an hour, start to spritz with the apple spritz every 15 minutes

Continue cooking, spritzing regularly, for a further hour then begin to brush the ribs with the banana ketchup every 15 minutes for the final hour of cooking. For the Slaw

Mix the mayonnaise, mustard, honey, oil and lemon juice in a large bowl until well combined.

Add the cabbage, spring onion, carrot and apple and stir to mix into the dressing. Season with salt and black pepper and set aside until needed.