John Torode's Feast For The Weekend! 🥙
If you’re in need of some dinner inspiration then John Torode’s got you covered. His succulent summer pork ribs with potato and bacon salad is the perfect Friday night feast!
John's Ribs
Serves: 4 - 6
Ingredients
1.5 kg of pork belly spare ribs a good inch thick
200ml oyster sauce
200ml soy sauce
200g soft brown sugar
200mls sherry or Chinese Shao Shing wine
Water
100gr hunk of ginger
2 cloves of garlic
4 Star anise (Optional)
1 stick cinnamon
For the BBQ Sauce:
100m tomato ketchup
60g soft brown sugar
2 tbsp soy sauce
2 tbsp Worcestershire sauce
2 tbsp sweet chilli sauce
1 tsp paprika
Method
1. To cook the ribs, place all the ingredients in a large saucepan and then cover with a little water (if needed). Give them a good stir - if the meat is packed in, you will need a bigger saucepan, it should be free and able to move about. Put a loose lid on the pan, then heat to bring to the boil. Reduce to a simmer and give a good stir, then cook for 1 hour and 20 minutes.
2. After this time, take the pan from the heat and let it settle. Leave the ribs to cool in the cooking liquid and then place in the fridge and leave them overnight.
3. The next day, preheat the oven to 200C, gas 6. Take out the ribs and place in a roasting tin then pour over a little of the cooking liquid.
4. Cook in the oven for about 30 - 35 minutes, turning the ribs and adding a little more of the cooking sauce every so often.
5. Pour the remaining cooking sauce into a pan and simmer to reduce until a little sticky.
6. Meanwhile, make the BBQ sauce - put all the ingredients in a small saucepan. Gently heat, then bubble for about 2 minutes, stirring.
7. Brush the ribs with the reduced cooking sauce and serve with the bbq sauce on the side.
Salad Of Jersey Royal Potatoes With Bacon & Spring Onions
Serves 4 - 6
Ingredients
1kg Jersey Royal potatoes
10 slices bacon
150g mayonnaise
30g Dijon mustard
5ml white wine vinegar
100ml double cream
Bunch of spring onions, chopped
Method
1. Boil the Jersey Royal potatoes and either peel or keep the skins on. Refresh and cool.
2. Cook bacon until crisp and reserve the cooking fat.
3. Mix the mayonnaise, mustard and vinegar together in a bowl. Add the reserved bacon fat, then whisk well until it turns dull. Fold in the cream.
4. Add the spring onion and cooled potatoes, and mix well together.