Sticky ribs with roast potato salad

• 3 racks pork↗

  spare ribs, or about 1.5kg/3lb 5oz single pork spare ribs

• small onion↗1

  diced

• olive oil↗1 tbsp tbsp
• garlic clove↗1

  crushed

• smoked paprika↗2 tbsp tbsp
• mild chilli powder1 tsp tsp
• tomato passata↗300ml ml
• tomato purée↗2 tbsp tbsp
• cider, white or red wine vinegar↗150ml ml
• dark muscovado sugar↗125g g
• new potatoes↗1 ½kg kg

  skin on

• olive oil↗2 tbsp tbsp
• 1-2 rosemary

  sprigs, finely chopped, or a pinch of mixed dried herbs

• 2 tbsp white or red wine vinegar tbsp

Step-by-step instructions

1. 1

   Heat oven to 150C/130C fan/gas 2. Put the ribs in a roasting tin in a single layer and just cover with water. Cover with foil and cook for 1½ hrs. Drain well. If you are not finishing these straight away, cover and chill until ready to cook.

2. 2

   Meanwhile, fry the onion in the oil in a pan until soft. Add the garlic, smoked paprika and chilli powder and fry for 1 min. Add the passata, purée, vinegar and sugar and bring everything to a simmer. Cook for 10 mins. If you are not using this sauce straight away, cool and chill.

3. 3

   Heat oven to 220C/200C fan/gas 7. Brush the ribs all over with the sauce and lay on a baking sheet. Mix the potatoes with the oil, rosemary and seasoning in a large roasting tin. Roast for 40 mins on a middle shelf, with the ribs on the shelf above. Turn the ribs and potatoes halfway, until both are nicely browned all over. Tip the potatoes into a large bowl sprinkle with the vinegar and serve hot, warm or cold. Slice the ribs to serve and put any extra sauce into bowls for dipping.