Name: Chilli-glazed sticky ribs
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 racks pork spare ribs; 1 tsp black peppercorns; 3 bay leaves; small bunch flatleaf parsley; 1 yellow onion, roughly chopped; 1 carrot, cut into chunks; 1 large baking potatoes; 1 tbsp olive oil; 1 tsp sea salt flakes; 250 ml soured cream; 4 tbsp chopped curly parsley, finely chopped; 175 g tomato ketchup; 150 g chipotle chilli ketchup; 5 tsp dark soy sauce; 175 g dark muscovado sugar; 4 tbsp teriyaki sauce

1

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.

2

Meanwhile, preheat the oven to 200C/400F/Gas 6.

3

For the baked potato, pierce the potato a couple of times with a fork, then rub with the olive oil and salt.

4

Bake on the top shelf of the oven for one hour, or until cooked through.

5

For the sauce, put all of the ingredients into a saucepan and bring to a simmer.

6

Remove the ribs from the water, dip them into the sauce and place onto a roasting tray.

7

Bake in the oven for 20-30 minutes, basting with more of the sauce after 10 minutes.

8

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.

Method