3 racks pork spare ribs, or about 1½ kg/3lb 5oz single pork spare ribs

1 tbsp olive oil

1 tbsp garlic infused oil

2 tbsp smoked paprika

1 tsp mild chili powder

300ml tomato passata

2 tbsp tomato purée

150ml white or red wine vinegar

125g dark muscovado sugar

For the potatoes

1½ kg 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

Serves - 2


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.

Meanwhile, heat a pan with some oil in add the garlic infused oil, smoked paprika and chili 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.

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 adapted from: Good Food
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