Step 1

Place the racks of ribs into a large pot of cold water (you may need to cut the racks into smaller pieces to make them fit into your pot). Cover the pot and put it on a medium temperature.

Step 2

While you’re waiting for the ribs to come to the boil, peel and chop the vegetables (kohlrabi, carrots and sprouts) into thin pieces. You could of course use a food processor or even grate them into large chunks. Whatever makes life easier for you. Put all the vegetables into a large bowl.

Step 3

Combine the dressing ingredients in a small bowl (vinegar, honey, salt, garlic, chilli and lime-juice) and stir until the ingredients have dissolved together. Pour about half of this dressing on top of the prepared vegetables and stir well until you have coated the vegetables in the mixture. Cover this bowl and leave it to one side.

Step 4

At this point your ribs should be bubbling away. Turn down the heat so that they are at a slow simmer. Leave at this temperature for about 2 hours or so. The ribs are ready when the bones begin to separate way from the flesh. Check the pot after 90 minutes to see how it’s progressing and don’t be afraid to cook for longer if the meat still seems tough.

Step 5

Once cooked, remove the ribs from the pot, separate them into individual pieces and toss in the remaining dressing. Tear some fresh herbs and stir them into the dressed salad that has been soaking away while the ribs cooked.

Step 6

I’ve included a couple of thick-cut pieces of white bread with a slather of golden Irish butter, as this is how we would eat it but it is completely optional