STICKY PORK RIBS & POTATO SALAD

I don't know about you but sometimes, when I'm in bed at night and just before I fall asleep, I think about what to make for dinner the next day. On this particular night, I visualised and could almost taste, sticky spicy pork ribs and herby potato salad. With ribs already in the freezer and some leftover steamed potatoes from the night before, it was a no-brainer. (Mike's father, upon meeting me for the first time, told Mike he liked me because I seemed practical! Not gorgeous, mind you. Practical! 😡 I never forgave him for that, even though he was absolutely right.) BTW, measurements for both recipes don't have to be accurate, just add or subtract according to your taste.

INGREDIENTS serves 2

PORK RIBS

4 small racks of pork ribs

soy sauce

apple cider vinegar

minced dried garlic

corn oil

Gochujang hot sauce

soft light brown sugar

freshly ground black pepper

sea salt

POTATO SALAD

5 cooked potatoes, diced

1 red onion, finely chopped

2 or 3 pickled cucumbers, diced

2 ribs finely chopped celery

1 heaped tsp capers (optional)

sprigs of chopped dill

2 tbsp plain yoghurt

1 tbsp sour cream

sea salt flakes

freshly ground black or white pepper

METHOD

PORK RIBS

Line a baking tray with foil.

Lay your racks of pork ribs in the lined tray.

In a separate bowl, mix roughly 2 tbsp soy sauce, 1 tbsp apple cider vinegar, a good sprinkle of the dried garlic, 2 tbsps corn oil, a generous squirt of the hot sauce, 2 tbsp soft light brown sugar, salt and pepper and stir well.

Pour marinade over the ribs.

Let it stand for at least an hour or even covered overnight in the fridge.

Preheat oven to 180C (350F).

Roast ribs for about 45 minutes , turning them occasionally, or until they look like the pic above.

METHOD

POTATO SALAD

Mix all ingredients together and season as needed.

If your potatoes from the day before are cold from the fridge like mine were, that's fine.

If they are newly steamed or boiled, that's good too. Warm potatoes absorb the creamy dressing really well. Just let them cool a little so you can handle them and then proceed as above.