2 x 1.5 kg beef short ribs

sea salt

freshly ground black pepper

olive oil

2 teaspoons caraway seeds

1 bunch of fresh dill

2 pickled onions, in vinegar

2 tablespoons Hellmann's Real Mayonnaise

2 tablespoons low-fat natural yoghurt

2 teaspoons English mustard

1½ tablespoons white wine vinegar

1 medium yellow beetroot, with leaves

6 medium carrots

¼ white cabbage

300 g kale, green and purple if possible
For the BBQ sauce:

180 ml tomato ketchup

150 ml stout

4 tablespoons Worcestershire sauce

1 heaped teaspoon English mustard

4 teaspoons malt vinegar

4 teaspoons golden syrup