Place beef ribs, peppercorns, bay leaves, parsley, onion, and carrot in a large pan and cover with water.
Bring the water to a boil and then reduce the heat to a simmer.
Simmer the ribs for 90 minutes while stirring occasionally.
Preheat the oven to 200°C.
Simmer ketchup types, soy sauce, honey, teriyaki, and bourbon in a pan for 2 minutes.
Dip ribs in sauce, place on a tray, and roast for 24 minutes, basting halfway through.
Blend egg yolks, vinegar, mustard, and salt in a food processor until smooth.
Gradually stream in rapeseed and olive oils while blending until thick.
Whisk in cold water and lemon juice, then season with salt and pepper.
Combine shredded carrots, cabbage, and onion with the mayonnaise in a bowl.
Rub potatoes with olive oil and sprinkle with salt.
Bake potatoes on the top shelf for 60 minutes until tender.
Serve ribs with coleslaw and halved potatoes topped with soured cream and parsley.