Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!Shop Now
3 racks pork spare ribs, or about 1½ kg/3lb 5oz single pork spare ribs
1 small onion, diced
Mr Hugh’s rapeseed oil spray
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
For the potatoes-
1½ kg new potatoes, skin on
2 tbsp Mr Hugh’s garlic infused rapeseed oil
1-2 rosemary sprigs, finely chopped, or a pinch of mixed dried herbs
2 tbsp white or red wine vinegar
Heat oven to 150C/130C fan/gas 2. Put 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.
Meanwhile, spray a little Mr Hugh's into a pan and fry the onion until soft. Add the garlic, smoked paprika and chilli powder and fry for 1 min. Add the passata, purée, vinegar and sugar and bring everything to a simmer. Cook for 10 mins. If you are not using this sauce straight away, cool and chill.
Heat oven to 220C/200C fan/gas 7. Brush the ribs all over with the sauce and lay on a baking sheet. Mix the potatoes with the Mr Hugh's garlic infused rapeseed oil, rosemary and seasoning in a large roasting tin. Roast for 40 mins on a middle shelf, with the ribs on the shelf above. Turn the ribs and potatoes halfway, until both are nicely browned all over. Tip the potatoes into a large bowl sprinkle with the vinegar and serve hot, warm or cold. Slice the ribs to serve and put any extra sauce into bowls for dipping
This recipe works perfectly with gluten-free flour as well!