This ribs, fries and salad sharing platter is the perfect meal for two – perfect for a cosy TV night feast.
Skill level: Easy peasy
For the ribs:
- 2tbsp each tomato ketchup, Worcestershire sauce, hoisin sauce, soy sauce and vegetable oil
- ½ tsp brown sugar
- 2tsp English mustard
- 2 cloves garlic, unpeeled and smashed
- 1 rack of free-range spare ribs (at least 6 ribs, about 600-750g/1¼-1½lb in total)
For the fries:
- 400g (14oz) potatoes, peeled
- 1tbsp olive oil
For the salad:
- 1tbsp lemon juice
- 2tbsp mayonnaise
- 1 stick celery
- 1 small apple, cored and halved
- 1 small head chicory
- Handful of hickory-smoked cashew nuts (about 6)
- To make the ribs, mix all the sauce ingredients in a dish large enough to hold the ribs. Add the ribs to dish, coating them well with sauce. Leave to marinate for at least an hour (overnight is best).
- Set the oven to gas mark 6 or 200°C. Put a baking tray and a roasting tin in the oven to heat up.
- To make the fries, cut the potatoes into thick chips, coat well in the oil and put on the hot baking sheet. Put the ribs and sauce into a hot roasting tin.
- Cook ribs and fries for 1 hr, turning them a few times while cooking.
- To make the salad, mix the lemon juice and mayonnaise in a small bowl. Finely chop the stick of celery and half of the apple, and 3 chicory leaves, adding them to the dressing as you go. Pile the salad into 6 chicory leaves on a plate and garnish with slices of apple from the remaining half, and a few nuts.
- Serve the ribs, fries and salad on the same plate – with lots of napkins to hand! (Not suitable for freezing).
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.