Big Zuu served up tasty short ribs with jalapeno coleslaw and suya potatoes on Saturday Kitchen.

The ingredients for the dry rub are: 2 tbsp all-purpose seasoning, 1 tsp garlic powder, 1 tsp dried thyme, 1 tbsp ground cumin and 1 tsp fine salt.

For the short ribs: 1.5kg beef short ribs, 2 tbsp vegetable oil, 2 large onions, sliced, 2 garlic cloves, crushed, 2.5cm piece fresh root ginger, peeled and grated, 1 Scotch bonnet chilli, pierced, 2 × 330ml bottles fizzy malt drink, plus extra bottles to serve, 4 vegetable stock cubes, crumbled, 1 tbsp tomato ketchup and 1 tbsp runny honey.

For the suya potatoes: 4 large potatoes, cleaned, unpeeled and cubed, 4 tbsp suya spice mix, 1 tbsp olive oil and 1 tsp dried thyme.

For the jalapeño coleslaw: 200g (roughly ¼) white cabbage, finely shredded, 150g (roughly ¼) red cabbage, finely shredded, 1 large carrot, peeled and grated, 4 spring onions, thinly sliced, 2 tbsp chopped pickled jalapeños, plus 50ml liquid from the jar, 50g soured cream, 50g mayonnaise, handful fresh coriander leaves, roughly chopped (optional), 1 green jalapeño, chopped (optional), salt and freshly ground black pepper.

See recipes by Big Zuu in his book titled: Big Zuu’s Big Eats: Delicious home cooking with West African and Middle Eastern vibes available from Amazon now.