Sticky ribs with roast potato salad

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

  • Prep:20 mins
    Cook:2 hrs 30 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 444
  • fat 17g
  • saturates 5g
  • carbs 52g
  • sugars 21g
  • fibre 2g
  • protein 23g
  • salt 0.51g


  • 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


  1. 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.

  2. 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.

  3. 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.

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