Cheap family recipe for 8 people, takes only 30 mins; recipe has pork, onion, olive oil, garlic clove, paprika, chilli powder, passata, tomato puree, red wine vinegar, dark muscovado sugar, new potato, olive oil, rosemary and red wine vinegar.
Sticky ribs with roast potato salad
Course: Cheap family
Servings
8
servings
Prep time
20 mins
Ingredients
- Chilli Powder: 1 tsp mild chilli powder
- Garlic Clove: 1 garlic clove, crushed
- Olive Oil: 1 tbsp olive oil
- Onion: 1 small onion, diced
- Paprika: 2 tbsp smoked paprika
- Tomato Puree: 2 tbsp tomato puree
- Passata: 300ml tomato passata
- New Potato: 1 1/2 kg new potatoes, skin on
- Rosemary: 1-2 rosemary sprigs, finely chopped, or a pinch of mixed dried herbs
- Red Wine Vinegar: 150ml cider, white or red wine vinegar
- Dark Muscovado Sugar: 125g dark muscovado sugar
- Pork: 3 racks pork spare ribs, or about 1 1/2 kg/3lb 5oz single pork spare ribs
Directions
- 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 1/2 hrs. Drain well. If you are not finishing these straight away, cover and chill until ready to cook.
- 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, puree, 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.
- 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.
