4Mix salt, pepper and smoked paprika and season the ribs all over.
5Place the seasoned ribs in a roasting tin and cook at full whack for 30 minutes.
6Prepare the BBQ sauce by mixing ketchup, mustard, white wine vinegar, brown sugar, Worcestershire sauce, sriracha and treacle in a saucepan and simmer until thick.
7Prepare the potatoes by cutting them into wedges.
8Boil the potato wedges for 10 minutes.
9Remove the ribs from the oven and spread the BBQ sauce all over them.
10Place the ribs on a tin foil and add butter cubes on top, wrap and place back in the oven at 140°C to slow cook for 2 1/2-3 hours.
11Prepare coleslaw by mixing shredded white and red cabbages, carrots, and mayonnaise.
12Once the potato wedges are cooked, drain and toss them with vegetable oil, salt, and pepper in a large roasting tray.
13Roast the potatoes in the oven at 180°C for 45 minutes-1 hour, tossing halfway through.
14Remove the ribs from the oven and carefully remove from the foil.
15Serve the ribs with oven chips, coleslaw, and charred corn on the cob.