• For the BBRue Sauce, place ½ cup honey, ½ cup vinegar along with remaining ingredients into a food processor and process until completely smooth.
• Pour into a medium deep frypan and bring to the boil. Reduce the heat and simmer for 8-9 minutes, stirring occasionally. Add remaining honey and cook, stirring frequently, for a further 7 minutes. Add remaining vinegar and cook for a further 3 minutes, stirring frequently, until sauce has thickened and deepened in colour. *
• For the Glazed Ribs, combine spices in a saucepan and toast until fragrant. Transfer to a bowl. Add the ribs, sugar and salt and massage together. Transfer to the bowl of a pressure cooker along with any remaining spice. Add chicken stock, seal lid and cook under high pressure until tender, about 30-35 minutes.
• Release pressure, remove lid and allow ribs to cool slightly in the liquid. Remove ribs and place onto a large oven tray. Reserve cooking liquid.
• Heat oven to 170oC grill fan.
• Combine BBRue sauce with 2 tablespoons cooking liquid then brush over ribs. Grill on each side for about 5-7 minutes, until richly caramelised and sticky, brushing with additional glaze as needed. Remove from the oven and cover loosely with foil to keep warm.
• For the Chicken Marylands, season Marylands with salt and place into a bowl. Add sauce and toss chicken through sauce until well coated. Set aside at room temperature for 15 minutes.
• Cook in oven until internal temperature reaches 73°C, about 30 minutes.
• Finish the chicken on the hibachi or in a hot grill pan for one minute on each side until well coloured. Remove from the heat and set aside to rest for 10 minutes.
• For the Pickled Apple and Cucumber Slaw, remove seeds from cucumber and cut into fine matchsticks. Weigh the cucumber and sprinkle with salt that is 10% of the cucumber weight. Set aside for 30 minutes.
• Drain cucumber, rinse well then squeeze to remove water from cucumber. Place into a bowl. Julienne apple and add to the cucumber. Set aside.
• Place remaining ingredients into a saucepan and stir until sugar dissolves. Remove from the heat and allow to cool. Pour through a fine strainer over cucumber and apple and set aside for 30 minutes. Drain well to serve.
• To serve, arrange ribs and chicken on a large board. Serve with bowl of slaw on the side.

*Once sauce is ready, pour 1 cup hot sauce into a hot sterilised jar and seal tightly. Store in fridge for another use.