Simon Rimmer served up tasty pork ribs with honey mustard slaw on Sunday Brunch.

The ingredients are: 1kg baby back ribs, cut into 5-6 bone pieces.

For the marinade and sauce: 4 onions, 6 cloves garlic, tbs each of rosemary, marjarom, oregano, tbs tomato puree, 125ml white wine, 75ml tom ketchup, 30ml brown sauce, 30ml light soy and 30g beef stock powder made into a pste with water.

For the slaw: half head fennel, finely sliced, half head celeriac – grated on a mandolin or very very finely sliced into matchsticks, 6 sliced spring onions and handful finely chopped parsley.

For the dressing: 50ml honey, 50g grain mustard and 75g mayo.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.