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Sticky ribs with roast potato salad recipe - Recipes - BBC Good Food

  • 8servings
  • 150minutes
  • 444calories

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Source: www.bbcgoodfood.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B3, C, P
MineralsCopper, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 racks pork spare ribs, or about 1 1/2kg/

  2. 3lb

  3. 5oz single pork spare ribs

  4. 1 small onion , diced

  5. 1 tbsp olive oil

  6. 1 garlic clove , crushed

  7. 2 tbsp smoked paprika

  8. 1 tsp mild chilli powder

  9. 300ml tomato passata

  10. 2 tbsp tomato puree

  11. 150ml cider, white or red wine vinegar

  12. 125g dark muscovado sugar

  13. 1 1/2kg new potatoes , skin on

  14. 2 tbsp olive oil

  15. 1-2 rosemary sprigs, finely chopped, or a pinch of mixed dried herbs

  16. 2 tbsp white or red wine vinegar

Instructions Jump to Ingredients ↑

  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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