When the kids have friends over, this stack of ribs and spuds is a cheap, crowd-pleasing, prepare-ahead option
- 3 racks pork spare ribs, or about 1½ kg/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
- 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
MethodPut 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.
- 12 small or 8 larger pork ribs
- 150ml barbecue sauce (we used Levi Root' Reggae Reggae sauce)
- 340g can sweetcorn, drained
- ½ cucumber, diced
- 1 red chilli, deseeded and finely chopped
- ½ red onion, chopped
- juice ½ lime
- Heat the grill. In a large pan of water, simmer the ribs for 15 mins. Drain and pat dry. In a large roasting tin, toss ribs with the sauce, then grill for 8-10 mins, turning halfway, until the ribs are sticky.
- Mix the remaining ingredients in a large bowl with some seasoning.
- Just before serving, shake the tin so the ribs are evenly coated in sauce, then serve a couple of ribs per person with the salad and lime wedges.
- 4 medium sweet potatoes (about 2 1/2 pounds), peeled and coarsely chopped
- 2 tablespoons Olive Oil
- Salt and ground black pepper
- 2 tablespoons Red Wine vinegar
- 4 hard-cooked Eggs, peeled and chopped
- 1/4 cup bottled whole sweet picante peppers (Peppadew
- 3 green onions, sliced (1/2 cup)
- 1/4 cup chopped fresh dill
- 1/3 cup mayonnaise
- 1/3 cup plain greek yogurt
- Preheat oven to 400 degrees F. In a large bowl combine potatoes and oil. Season with salt, and pepper. Roast for 18 minutes or until just tender but still hold their shape. Remove.
- Return potatoes to large bowl. Drizzle with vinegar; stir to coat. Cool completely. Add eggs, peppers, green onions, and dill. In a small bowl combine mayonnaise and yogurt. Pour over mixture; toss. Season to taste with salt and pepper.
- 3 pounds whole tiny new potatoes or fingerling potatoes
- 1/2 cup mayonnaise
- 1/2 cup White Wine vinegar
- 1/2 cup canola oil
- 1/4 cup cornichon pickle juice
- 1 tablespoon Maggi seasoning sauce*
- 1 shallot, finely chopped
- 10 cornichons, finely chopped
- Salt and black pepper
- 4 slices bacon, crisp-cooked, drained, and crumbled
- 2 hard-cooked Eggs, peeled, brined in beet juice** and sliced
- Snipped fresh chives
- In a large pot cook potatoes in boiling water 15 minutes or until just fork-tender. Drain; let potatoes stand 15 minutes or until cool enough to handle.
- Peel and slice potatoes into thin rounds; place in large bowl.
- In a small bowl whisk mayonnaise, vinegar, oil, cornichon juice, and Maggi seasoning. Pour over hot potatoes along with shallot and cornichons; gently stir to coat. Cover and refrigerate until completely cool or up to 3 days. Season with kosher salt and pepper. Serve topped with bacon, eggs, and chives.