Sticky ribs with roast potato salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 3 racks porkspare ribs, or about 1.5kg/3lb 5oz single pork spare ribs
- 1 small oniondiced
- 1 tbsp olive oil
- 1 garlic clovecrushed
- 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
For the potatoes
- 1 ½kg new potatoesskin on
- 2 tbsp olive oil
- 1-2 rosemarysprigs, finely chopped, or a pinch of mixed dried herbs
- 2 tbsp white or red wine vinegar
Nutrition: per serving
- kcal444
- fat17g
- saturates5g
- carbs52g
- sugars21g
- fibre2g
- protein23g
- salt0.51glow
Method
step 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.
step 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.
step 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.
