Chilli-glazed sticky ribs

• Meat

  • 2 racks Pork spare ribs

• Produce

  • 4 Baking potatoes, large
  • 3 Bay leaves
  • 1 Carrot
  • 4 tbsp Curly parsley
  • 1 small bunch Flatleaf parsley
  • 1 Onion

• Condiments

  • 150 g Chipotle chilli ketchup
  • 100 ml Soy sauce, dark
  • 4 tbsp Teriyaki sauce
  • 175 g Tomato ketchup

• Baking & Spices

  • 175 g Muscovado sugar, dark
  • 1 tsp Peppercorns, black
  • 1 tsp Sea salt flakes

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 250 ml Soured cream

Found on nonnascooking.com

Description

Directions

• 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.