Sticky ribs with roast potato salad
By Good Food
Contains pork – recipe is for non-Muslims only
When the kids have friends over, this stack of ribs and spuds is a cheap, crowd-pleasing, prepare-ahead option
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Prep:20 mins
Cook:2 hrs 30 mins
- Serves 8
- Easy
Nutrition per serving
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kcal 444
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fat 17g
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saturates 5g
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carbs 52g
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sugars 21g
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fibre 2g
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protein 23g
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salt 0.51g
Ingredients
- 3 racks pork spare ribs, or about 1½ kg/3lb 5oz single pork spare ribs
- 1 small onion, diced
- 1 tbsp olive oil
- 1 garlic clove, crushed
- 2 tbsp smoked paprika
- 1 tsp mild chilli powder
- 300ml tomato passata
- 2 tbsp tomato purée
- 150ml cider, white or red wine vinegar
- 125g dark muscovado sugar
- 1½ kg new potatoes, skin on
- 2 tbsp olive oil
- 1-2 rosemary sprigs, finely chopped, or a pinch of mixed dried herbs
- 2 tbsp white or red wine vinegar
Method
Heat oven to 150C/130C fan/gas 2. Put the ribs in a roasting tin in a single layer and just cover with water. Cover with foil and cook for 1½ hrs. Drain well. If you are not finishing these straight away, cover and chill until ready to cook.
Meanwhile, fry the onion in the oil in a pan until soft. Add the garlic, smoked paprika and chilli powder and fry for 1 min. Add the passata, purée, vinegar and sugar and bring everything to a simmer. Cook for 10 mins. If you are not using this sauce straight away, cool and chill.
Heat oven to 220C/200C fan/gas 7. Brush the ribs all over with the sauce and lay on a baking sheet. Mix the potatoes with the oil, rosemary and seasoning in a large roasting tin. Roast for 40 mins on a middle shelf, with the ribs on the shelf above. Turn the ribs and potatoes halfway, until both are nicely browned all over. Tip the potatoes into a large bowl sprinkle with the vinegar and serve hot, warm or cold. Slice the ribs to serve and put any extra sauce into bowls for dipping.
