These pork ribs are marinated and slow-cooked in advance, and the potato salad only improves after a day in the fridge. Â All that’s left to do on the day is glaze and heat the ribs.
Ingredients
Method
Main
1.For pastrami spice rub, crush whole spices and 1 tbsp sea salt with a mortar and pestle, then combine with paprika, cayenne and sugar.
2.Brush ribs with a little vinegar, rub all over with spice rub, cover with plastic wrap and refrigerate for at least 2 hours or overnight to marinate.
3.Preheat oven to 160°C. Divide ribs between 2 large roasting pans and add 125ml water to each. Cover tightly with foil and roast, swapping trays halfway through cooking, until meat is almost falling from the bone (2-2¼ hours). Cool, and refrigerate for up to 2 days.
4.For potato salad, cover potatoes well with cold salted water in a large saucepan, bring to the boil and cook until tender (10-15 minutes). Drain and return to pan. Combine remaining ingredients except parsley in a bowl, season to taste and add to potatoes. Toss to coat, then refrigerate in an airtight container for up to 3 days. Bring to room temperature and toss with parsley to serve.
5.Preheat oven to 200°C. Combine vinegar, molasses and mustard in a bowl and season to taste. Divide ribs between 2 large oven trays lined with baking paper, brush with mustard mixture and roast until browned and warmed through (10-15 minutes). Cut racks into ribs and serve hot with potato salad, rocket and pickles.
Drink Suggestion: Pints of hoppy IPA. Drink suggestion by Max Allen
Notes
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