Big Zuu short ribs with jalapeno coleslaw and suya potatoes recipe on Saturday Kitchen

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.