Name: Tasty BBQ spiced pork ribs, punched potatoes and slaw
Ingredients: 1.50 kg Pork Ribs; 2 tbsp Smoked Paprika; 2 tsp Dried Oregano; 1 tsp each of Cumin, Fennel seed and Black Pepper; ½ tsp Chilli Flakes; 3 ½ tbsp Light Brown Sugar; 400 g New Potatoes (or main crop, if out of season); 250 g Red Cabbage (sliced thinly); 2 Carrots (grated); 1 Large Red Onion (sliced thinly); 1 Beetroot (peeled and grated); Splash of vinegar; 1 tsp each of Fennel seeds, Caraway and Nigella (toasted and lightly bashed in a pestle and mortar); 1 Big spoon of Mayo

Recipe By Chef James Dodd

Potentially one of the more messy valentines meals you’ll eat and potentially reserved for the well-established couple who aren’t adverse to embarrassing themselves but seeing as we aren’t necessarily able to meet new prospective flames at this odd time in lockdown my assumption is that over the past year we have all learned to get to know one another even better so this recipe will certainly satisfy.
The spice mix will make a little more than needed and I’d even recommend making double the recipe as its fantastic dusted on all sorts from nuts to tomatoes before roasting.

For the Ribs

1.50 kg Pork Ribs

2 tbsp Smoked Paprika

2 tsp Dried Oregano

1 tsp each of Cumin, Fennel seed and Black Pepper

½ tsp Chilli Flakes

3 ½ tbsp Light Brown Sugar

For the Potatoes

400 g New Potatoes (or main crop, if out of season)

For the 'Slaw

250 g Red Cabbage (sliced thinly)

2 Carrots (grated)

1 Large Red Onion (sliced thinly)

1 Beetroot (peeled and grated)

Splash of vinegar

1 tsp each of Fennel seeds, Caraway and Nigella (toasted and lightly bashed in a pestle and mortar)

1 Big spoon of Mayo

Down to the cooking...

Working a day ahead make the spice blend by blending together and rub all over the ribs and leave overnight to marinade, this can be done even two days in advance.

Next day- heat the oven to 150c. reapply a little more of the rub and wrap in tin foil. Place in the oven for at least 2.5-3 hours

Whist the ribs cook, make the slaw. Toss the vegetables with the vinegar, pinch salt, sugar and spices and leave to macerate until just before serving.

Also, whilst the ribs are cooking- boil the spuds until easily peaceable with a knife, drain and allow to steam off.

Remove the ribs from both the oven and tin foil and crank the oven up to 220. Pop back in the oven to take some colour.

Heat a frying pan with a little oil, carefully tip in the new potatoes, or whatever you have available, and allow them to take a little colour before lightly crushing with the use of the back of a bowl or spatula to flatten them. When they have the desired colour sprinkle in a little more BBQ spice and toss them in it to coat but be careful not to burn.

Finish the slaw by draining a little of the liquid off and then stirring in the mayonnaise before serving with the ribs and slaw.

Ingredients