Barbecue-style Ribs with New Potatoes, Soured Cream and Chives

‘This is such a simple dish and it scales up easily. The potatoes take on the most incredible flavour from cooking alongside the ribs in the barbecue marinade, and all you need to go alongside is a crisp green salad and something cold to drink.’

Hands-on time 15min. Cooking time 1½hr. Serves 4

500g new potatoes, halved 1kg pork spare ribs 1tbsp olive oil 1tbsp Dijon mustard 1tbsp soy sauce 2tbsp Worcestershire sauce 1tbsp tomato purée 2tsp smoked paprika 2 spring onions, finely sliced Finely grated zest and juice 1 lime 120g soured cream or natural yogurt Chopped chives, to scatter Crisp green salad or coleslaw, to serve

1 Preheat oven to 190°C (170°C fan) mark 5.

2 Tip the potatoes and ribs into a roasting tin large enough to hold the potatoes in one layer. Mix together the olive oil, mustard, soy sauce, Worcestershire sauce, tomato purée and smoked paprika, work it into the ribs, then arrange them over the potatoes.

3 Pour in 400ml water (on to the potatoes, avoiding pouring it on to the ribs), then cover dish tightly with foil, transfer to oven and cook for 1hr.

4 Meanwhile, mix together the spring onions, lime zest and juice, soured cream/yogurt and season to taste. Set aside.

5 After 1hr, remove foil from the roasting tin, turn oven up to 220°C (200°C fan) mark 7, and cook for a further 30min, until the ribs are lovely and sticky and charred, and the cooking liquid has reduced.

6 Scatter over chives and serve with the dressing and a crisp green salad or coleslaw. PER SERVING 681cals, 50g protein, 43g fat (17g saturates), 23g carbs (5g total sugars), 2g fibre