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British Whiskey Ribs With A Herby Packed Potato Salad…..

By Simon  , , , , ,   , , ,

March 27, 2018

This is the most perfect, amazing dish for sharing. Beautiful Pork Ribs, cooked slow slow slow, giving you the most tender melt in the mouth meat! Sticky finger deliciousness. Simply to create in no time at all, let the oven create the magic. Today served with an amazing Potato, Yoghurt, herby salad. Its an amazing dish to share, placed on the table and let everyone get stuck in! Even try it out with a shot of British Whisky!

  • Yields: Sharing for 6

Ingredients

INGREDIENTS FOR THE RUB

3 kg Pork lion back ribs, approx 4 racks

2 tbsp Red peppercorns

6 Bay leaves plus a couple of sprigs to lay ribs on

75 g Coarse sea salt

THE MARINADE BBQ SAUCE

225 g Houses of parliment sauce

300 g Tomato ketchup

200 g English mustard

150 ml Worchestshire sauce

100 ml Whiskey

750 ml Apple juice

200 ml Raw honey

2 Green chillies, slashed diagonaly

1 Thumbsized hunk of fresh ginger, chopped and bashed

HERBY POTATO SALAD

500 g Baby new potatoes

Small handful bunch fresh dill, picked

Handfull of snipped chives

3 Apples 1 peeled, cored & matchsticked the other 2 to rest the pork ribs on

1 Pear peeled, cored & sliced

8 tbsp Greek style yougurt

1 tsp English mustard

1 Handful pickled onions or gurkins, sliced

TO SERVE....

Handfull of radishes, finely sliced

2 Handfulls of fresh peppery watercress

2 Apples

Directions

THE RUB

Simply in a blender whizz up the peppercorns, bay & salt to a gravel....... Splash a dash of rapeseed oil over the pork rib racks, and rub mixture into every nook and cranny.....

THE BBQ SAUCE

Simply mix together all of the BBQ Sauce ingredients until well combined and set aside

ROAST IT

Oven on 140c (non fan) Fan 130c . Place your salted Ribs in your roasting tray onto of a couple of halved apples and pop into the oven for 1 hour turning once. Remove from oven, slather in BBQ Sauce coating every part. And then back into the oven for 2-3 hours until the ribs are super tender, falling from the bone and golden.

MAKING THE SALAD

Into a large bowl add your soft boiled baby potatoes gently combined with all the other ingredients. Place into a beautiful serving bowl and chill until needed.

TO SERVE

Lay the ribs on a groovy platter and pour over left over BBQ sauce from the roasting tray. Scatter with sliced radishes and ripped watercress, straight to the table with your potato salad......Time to get licking those sticky fingers

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