Sticky Ribs With Roast Potato Salad Recipe

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Need ideas for cooking with kids? The Lebanese Recipes Kitchen invites you to try Sticky ribs with roast potato salad recipe. Have some fun with the kids in the kitchen and get them helping to make everything from muffins to main meals.

When the kids have friends over, this stack of ribs and spuds is a cheap, crowd-pleasing, prepare-ahead option

Easy
Serves 8
Prep 20 mins
Cook 2 hrs 30 mins

Ingredients

3 racks pork spare ribs, or about 1.5kg/3lb 5oz single pork spare ribs
1 small onion , diced
1 tbsp olive oil
1 garlic clove , crushed
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

1½ kg new potatoes , skin on
2 tbsp olive oil
1-2 rosemary sprigs, finely chopped, or a pinch of mixed dried herbs
2 tbsp white or red wine vinegar

Method

Heat panggangan 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.

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.

Heat panggangan 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.

Nutrition Per serving

444 kcalories, protein 23g, carbohydrate 52g, fat 17 g, saturated fat 5g, fibre 2g, sugar 21g, salt 0.51 g

Recipe from Good Food magazine, August 2010.

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