Fingerlicking ribs with spicy potato salad

Ingredients

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

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 (...

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