John Torode's Feast For The Weekend! 🥙

Friday 15 July at 12:56pm

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.