Quick recipe finder Caribbean pork spare ribs with celeriac dauphinoise
- 2 racks of baby back pork ribs
For the marinade
- 400ml/14fl oz tomato ketchup
- 400ml/14fl oz brown sauce
- 480ml/17fl oz rum
- 4 lime, juice only
- 2 large dashes of Tabasco sauce
- 1 tbsp celery salt
- 300ml/10½fl oz cola
- 60ml/2fl oz Worcestershire sauce
- 4 garlic cloves, finely chopped
- 120ml/4fl oz olive oil
- freshly ground pepper
For the dauphinoise
- 55g/2 oz butter
- 1 garlic clove, finely chopped
- 1 white onion, finely sliced
- half a celeriac, peeled and finely sliced
- 1 large Maris Piper potato, peeled and finely sliced
- 600ml/1pt double cream
- freshly grated nutmeg
- freshly ground black pepper
- tomato and green leaf salad
Mix together the marinade ingredients and toss with the ribs, coating thoroughly. Cover and marinate in the fridge overnight, or for 12 hours.
Preheat the oven to 180C/350F/Gas 4.
To make the celeriac and potato dauphinoise, melt the butter in a large saucepan. Add the garlic and onion and fry gently for three minutes until softened and fragrant.
Add the potato and celeriac. Mix in the cream, season with freshly grated nutmeg, salt and freshly ground pepper and bring to the boil.
Transfer the boiling mixture to a shallow gratin dish. Place the gratin dish in a roasting tray. Pour in hot water so it reaches halfway up the sides of the gratin dish.
Bake in the oven for 30-40 minutes until golden-brown. Set aside then heat through in a warm oven for 10-15 minutes before serving.
Meanwhile, place the ribs in a roasting tray, reserving the marinade. Roast for 40 minutes, turning and basting now and then with reserved marinade. Reduce the heat to 150C/300F/Gas 2 and roast for a further 45 minutes, basting and turning now and then.
Serve the roast ribs with the celeriac and potato dauphinoise and a tomato and green leaf salad.