Chilli-glazed sticky ribs
Method
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For the ribs, place the ribs in a large saucepan with the peppercorns, bay leaves, parsley, onion and carrot. Cover with water, bring to the boil, then reduce to a simmer and cook for 1½ hours.
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Meanwhile, preheat the oven to 200C/400F/Gas 6.
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For the baked potato, pierce the potato a couple of times with a fork, then rub with the olive oil and salt.
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Bake on the top shelf of the oven for one hour, or until cooked through.
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For the sauce, put all of the ingredients into a saucepan and bring to a simmer.
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Remove the ribs from the water, dip them into the sauce and place onto a roasting tray.
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Bake in the oven for 20-30 minutes, basting with more of the sauce after 10 minutes.
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To serve, pile the ribs onto a serving plate. Split the potatoes in half and top with a dollop of soured cream and a little chopped parsley.
Ingredients
For the ribs
- 2 racks pork spare ribs
- 1 tsp black peppercorns
- 3 bay leaves
- small bunch flatleaf parsley
- 1 onion, roughly chopped
- 1 carrot, cut into chunks
For the baked potato
- 4 large baking potatoes
- 1 tbsp olive oil
- 1 tsp sea salt flakes
- 250ml/9fl oz soured cream
- 4 tbsp finely chopped curly parsley
For the sauce
- 175g/6oz tomato ketchup
- 150g/5oz chipotle chilli ketchup
- 100ml/3½fl oz dark soy sauce
- 175g/6oz dark muscovado sugar
- 4 tbsp teriyaki sauce
Shopping List
Chilli-glazed sticky ribs
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Dairy, eggs and chilled
Meat, fish and poultry