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Sticky ribs with roast potato salad

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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2 hours 30 mins
Serves 8
Moderate
Ingredients

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

Method

Method:
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

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