METHODPreheat the oven to 180°C (160°C fan)/350°F/gas 4.
Prick the potatoes all over with a fork, pop onto a baking tray and bake for 50 minutes. Increase the temperature to 200°C (180°C fan)/400°F/gas 6 and bake for a further 30 minutes.
Place the ribs, onion, carrot, peppercorns, bay, leaf, spices, salt and sugar in a large pan and add enough water to cover. Bring to the boil, then simmer for 1 hour, until tender.
Remove the ribs from the saucepan and place onto a baking tray to cool.
Place all the sauce ingredients in a small pan, bring to the boil, then simmer gently for 5 minutes until thickened. Use to brush liberally over the ribs, then place in the oven and roast for 15–20 minutes, glazing with more sauce halfway through.
Meanwhile, make the slaw. Mix together the carrot, mooli, cabbage, onion and coriander in a bowl, adding enough mayo to combine, then season.
To serve, split the potatoes, top with butter and slaw, then top with the ribs. Dollop on crème fraîche and sprinkle over chives and crispy onions.
Enjoy!
Recipe credit from book: POTATO: Baked, Mashed, Roast, Fried by James Martin (Quadrille, £23) Photography: John Carey
Serves: 4
Preparation: mins
Cooking: mins
4 baking potatoes
2 x pork rib rack
1 onion
1 carrot
a few black peppercorns
1 bay leaf
1 teaspoon smoked paprika
1 teaspoon chilli powder
2 tablespoons salt
2 tablespoons caster sugar
FOR THE SLAW
1 carrot, peeled and julienned
½ mooli, julienned
¼ red cabbage, thinly sliced
1 red onion, sliced
1 small bunch of coriander, chopped
Mayo, to bind
Sea salt and freshly ground black pepper
FOR THE SAUCE
250ml tomato ketchup
25ml white vinegar
100g soft brown sugar
1 garlic clove, minced
80ml dark soy sauce
100ml maple syrup
TO SERVE
Butter
Crème fraîche
Chives
Crispy onions