Sticky ribs with whipped potatoes recipe

Cover 1.2kg spare ribs with cold water in a large saucepan and bring to the boil. Reduce the heat, cover partially and simmer gently for 30 minutes. Drain in a colander. Preheat the grill to medium.

Meanwhile, put 800g floury potatoes into a pan, cover with cold salted water and bring to the boil over a medium heat. Reduce the temperature slightly and simmer for 12-15 minutes or until tender. Drain well and mash until smooth. Season well and beat in 200g tub light cream cheese with garlic and herbs and 100ml milk, warmed, using a wooden spoon. Continue to beat vigorously until light and fluffy. Cover and keep warm.

Spread the ribs out in a single layer in a foil-lined roasting tin. Pour over 275g bottle honey barbecue sauce and grill for 15 minutes, turning every 3 minutes.

Serve with a generous spoonful of mash and some steamed green beans, if you like.