The BBC Good Food logo
Sticky ribs with roast potato salad

Sticky ribs with roast potato salad

A star rating of 4.1 out of 5.12 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

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

Nutrition: per serving
low insalt0.51g


  • 3 racks pork spare ribs, or about 1.5kg/3lb 5oz single pork spare ribs
  • 1 small onion , diced
  • 1 tbsp olive oil
  • 1 garlic clove , crushed
  • 2 tbsp smoked paprika
  • 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

  • 1 ½kg new potatoes , skin on
  • 2 tbsp olive oil
  • 1-2 rosemary sprigs, finely chopped, or a pinch of mixed dried herbs
  • 2 tbsp white or red wine vinegar


  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, August 2010


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.1 out of 5.12 ratings

Sponsored content