Sweet, smoky, sticky pork ribs perfect for digging into even when the summer sun is nowhere to be seen, served with a light, rosemary spiked roast potato salad.
3 racks of pork spare ribs (1.5kg)
1 small onion, diced
1 tbsp oil
1 garlic clove, crushed
2 tbsp smoked paprika
1 tsp mild chilli powder
300ml tomato passata
2 tbsp tomato puree
150ml cider or wine vinegar
125g dark muscavado sugar
For the potatoes:
1.5kg new potatoes, skin on
2 tbsp olive oil
1-2 rosemary sprigs, finely chopped
2 tbsp wine vinegar
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 1.5 hours. Drain well and set aside.
Meanwhile, fry the onion in the oil until soft. Add the garlic, smoked paprika and chilli powder and fry for 1 minute. Add the passata, puree, vinegar and sugar and bring everything to a simmer. Cook for 10 minutes.
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 minutes 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 and sprinkle with the vinegar. Slice the ribs to serve and put any extra sauce into bowls for dipping.
Source: BBC Good Food Magazine, August 2010 edition
Rack of Pork ribs. Great for BBQ's and week night dinners! The classic ribs for marinading and grilling Chinese style.
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