Ingredients
The following ingredients have 4 Servings
- 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
- 4 large baking potatoes
- 1 tbsp olive oil
- 1 tsp sea salt flakes
- 250ml/9fl oz soured cream
- 4 tbsp finely chopped curly parsley
- 175g/6oz tomato ketchup
- 150g/5oz chipotle chilli ketchup
- 100ml/3½fl oz dark soy sauce
- 175g/6oz dark muscovado sugar
- 4 tbsp teriyaki sauce
Instruction
- 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.
- Meanwhile, preheat the oven to 200C/400F/Gas 6.
- For the baked potato, pierce the potato a couple of times with a fork, then rub with the olive oil and salt.
- Bake on the top shelf of the oven for one hour, or until cooked through.
- For the sauce, put all of the ingredients into a saucepan and bring to a simmer.
- Remove the ribs from the water, dip them into the sauce and place onto a roasting tray.
- Bake in the oven for 20-30 minutes, basting with more of the sauce after 10 minutes.
- 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.
