Sticky ribs with roast potato salad

Sticky ribs with roast potato salad

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(10 ratings)

Prep: 20 mins Cook: 2 hrs, 30 mins


Serves 8
When the kids have friends over, this stack of ribs and spuds is a cheap, crowd-pleasing, prepare-ahead option

Nutrition and extra info

Nutrition: per serving

  • kcal444
  • fat17g
  • saturates5g
  • carbs52g
  • sugars21g
  • fibre2g
  • protein23g
  • salt0.51g
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  • 3 racks pork spare ribs, or about 1½ kg/3lb 5oz single pork spare ribs



    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 1 small onion, diced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 garlic clove, crushed
  • 2 tbsp smoked paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 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
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1-2 rosemary sprigs, finely chopped, or a pinch of mixed dried herbs



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 2 tbsp white or red wine vinegar


  1. 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.

  2. Meanwhile, fry the onion in the oil in a pan 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.

  3. 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 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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Comments (15)

sarah1471's picture

I made these last week and am making them again today, I have to agree with the others about the red wine vinegar, DO NOT put that much in that the recipe states, I used 50ml and it was still too acidic, I had to even it out with double the amount of sugar, they were delicious though once the taste was evened out and everyone loved them, when I make them tonight I will be using just 25ml of the red wine vinegar.

o0blair0o's picture

After making this I feel pretty sure there is a typing error in the ingredients. 150ml of Red Wine Vinegar made the sauce incredibly acidic and sharp. For the first 10 minutes of simmering it stung the eyes. In the end it was simmered for 40 minutes to evaporate of as much vinegar as possible and more sugar was added. I think it should read 50ml of vinegar. A very good recipe that I will use again - with less vinegar.

okocha's picture

I only cooked the ribs as part of a different meal. I used red wine vinegar and though I only put in 100mls I found that the sauce was far too tart. After adding a lot more sugar and a tablespoon of honey it was better but still made you suck your cheeks in. If I made this again I would only add about 30ml of vinegar and adjust the water added as necessary.

lizleicester's picture

Delicious ribs and tasty potatoes. Ate outside and all enjoyed being able to pick what they wanted.

gillyflower12's picture

I have no problem with this recipe. Great!

liezeldutoit's picture

Delicious, but would have liked more of a bite, which makes the difference between a 4 and 5

lizleicester's picture

These were delicious. I added a bit of stock to the passata but otherwise followed the recipe. The result was great which was good, because I thought it was quite labour intensive for something that is easy to buy frozen...

hellyblue's picture

Loved this, easy to make and will definitely be repeated in this house!

kiriko's picture

Lip smackin'!!!
Everyone should try these

josie9's picture

would make again but would cut down on the vinegar as quite overpowering and add extra garlic

rachelmundy's picture

Made this as a treat for my husband, he absolutely loved it! Very easy to make, I added hot chilli powder for some heat and some lemon juice as the marinade was quite sweet. Will definitely make again.

a427047's picture

Sorry meant to rate this recipe for the comment above!

a427047's picture

Great recipe for a weekend supper. I used Bacon Ribs and couldn't get smoked paprika, so just used regular paprika. Served it with the potatoes and a green salad and a homemade salsa. Gorgeous!!! Not a disaster at all, quite the opposite!

susie2ctv's picture

I followed the recipe - unusual for me but this time I did. Unfortunately I can honestly say it was an unmitigated disaster! Truly horrible. Has anybody else tried this recipe? If so I hope it turned out better for you total wast of time and money!!

Questions (1)

becky99's picture

wat can i use instead of the alcohol in this recipe my mum cannot take alcohol thx

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