Fingerlicking ribs with spicy potato salad


  • 2 tbsp spring onions, sliced
  • 1 tbsp coriander leaves
  • 2 heads chicory, sliced
  • 1 tbsp chilli oil
  • vegetable oil, for frying
  • 175g/6¼oz bacon, cut into small pieces
  • 450g/16oz Jersey new potatoes, cubed
  • + 12 more ingredients
    • mini corn cobs, buttered
    • 2 spring onions, finely chopped
    • 1.75-2.25kg/4-5lb pork spare ribs (still jointed and baby back if possible)
    • 1 tbsp fresh rosemary, chopped
    • 1 tbsp ketjap manis (sweet soy sauce)
    • 1 tsp ground star anise
    • 5 tbsp amontillado sherry
    • 4 garlic cloves, finely chopped
    • 5cm/2in piece fresh root ginger, peeled and finely chopped
    • 120g/4½oz clear honey
    • 300ml/10½fl oz dark soy sauce
    • 300ml/10½fl oz tomato ketchup

1. Place the tomato ketchup in a large, shallow dish with the soy sauce, honey, ginger, garlic, sherry, star anise, ketjap manis and rosemary, then mix thoroughly to combine. Add the ribs, cover with cling film and chill for up to 24 hours if time allows. 2. Place the ribs in a large, deep pan (...

View full recipe at SpringPad


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