Fingerlicking ribs with spicy potato salad

Serves 4-6

Preparation time overnight

Cooking time 1 to 2 hours

Ingredients
300ml/10½fl oz tomato ketchup
300ml/10½fl oz dark soy sauce
120g/4½oz clear honey
5cm/2in piece fresh root ginger, peeled and finely chopped
4 garlic cloves, finely chopped
5 tbsp amontillado sherry
1 tsp ground star anise
1 tbsp ketjap manis (sweet soy sauce)
1 tbsp fresh rosemary, chopped
1.75-2.25kg/4-5lb pork spare ribs (still jointed and baby back if possible)
2 spring onions, finely chopped
mini corn cobs, buttered
For the potato salad
450g/16oz Jersey new potatoes, cubed
175g/6¼oz bacon, cut into small pieces
vegetable oil, for frying
1 tbsp chilli oil
2 heads chicory, sliced
1 tbsp coriander leaves
2 tbsp spring onions, sliced
Method
1. Place the tomato ketchup in a large, shallow dish with the soy sauce, honey, ginger, garlic, sherry, star anise, ketjap manis and rosemary, then mix thoroughly to combine. Add the ribs, cover with cling film and chill for up to 24 hours if time allows.
2. Place the ribs in a large, deep pan (you may have to cut them in half to get them to fit). Pour over the tomato ketchup mixture and add enough water to cover the ribs completely. Bring to a simmer, then cook over a medium heat for 45 minutes to one hour, until completely tender.
3. Remove the ribs from the heat and transfer them to a large, shallow, non-metallic dish. Allow them to cool in the marinade, then cover with cling film and chill until ready to grill.
4. Preheat the grill. When you want to use the ribs, carefully scoop off the fat from the top of the mixture and discard, then allow the mixture to return to room temperature. Drain off all the marinade, place it in a pan and reduce it down to a sticky coating consistency.
5. Arrange the ribs on a grill rack and cook for about eight minutes on each side, basting them occasionally with the reduced marinade.
6. Meanwhile, prepare the potato salad. Par-boil the potatoes, then fry them with the bacon in vegetable oil until golden. Add in the chilli oil and chicory. When the chicory begins to wilt, remove the mixture from the heat and stir in the coriander and spring onions.
7. Cut the ribs into single sections and arrange on a large platter, then scatter over the remaining spring onions. Keep the corn cobs on the side or in separate bowls with plenty of napkins and finger bowls to hand for sticky fingers. Place the potato salad on the side, and serve.

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