Preheat the oven to 265°F/130°C.

Season the rack of pork ribs on both sides.

Completely wrap the rack in a large sheet of strong foil, ensuring there are no holes. Once wrapped, completely wrap a second time with another sheet of foil, to ensure an airtight wrap. The ribs should be completely airtight to ensure they steam inside the foil.

Place onto a baking sheet and leave in the low oven for 3 hours.

Once done, remove from the oven and let sit for 25 minutes before opening up the foil.

Gently transfer the pork onto a large, lined baking sheet and use a pastry brush to brush over the ribs on both sides. Work carefully, as they will fall off the bones! Increase the oven temp to broil.

Place the ribs under the grill for about 5-10 minutes.

Meanwhile, bring a large pan of salted water to the boil.

Add the cauliflower florets to the boiling water and leave to cook for around 11-12 minutes until tender, but not completely softened.

Drain in a colander and leave to steam off for 2-3 minutes.

Return the drained cauliflower to the pan and use the back of a knife or potato masher to lightly crush.

Stir in the cream cheese and most of the chives and season generously.

Serve the pork with the smashed cauliflower and season with more salt and pepper, if needed, then sprinkle the remaining chives over everything.