Pork Entertaining

Smoky spiced pork ribs with loaded sweet potato

Name: Smoky spiced pork ribs with loaded sweet potato recipe
Yield: 4
Ingredients: 1.2kg pork spare ribs; 1 1/2 cups (375ml) smoky barbecue sauce; 1 tbs smoked paprika; 8 cups (2L) beef stock; 1/4 cup (60ml) apple cider vinegar; 1/4 cup (60ml) Worcestershire sauce; 1 onion, roughly chopped; 4 garlic cloves, bruised; 2 bay leaves; 1 tsp black peppercorns; 1/2 cup (125ml) maple syrup; 1/4 cup (60ml) tomato ketchup; 1kg sweet potatoes, cut into wedges; 1/4 cup (60ml) extra virgin olive oil; 2 tsp smoked paprika; 1 onion, finely chopped; 200g smoked bacon rashers, cut into 3cm pieces; 2 corn cobs, kernels removed; 1/2 cup (120g) sour cream; 1/4 cup (20g) parmesan, finely grated

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Jul 26, 2021

Inspired by low-and-slow Stateside ribs, Colin Fassnidge and Anthony Puharich cook up a smoky spiced version to rack up instant praise. Begin this recipe 1 day ahead.

1.2kg pork spare ribs
1 1/2 cups (375ml) smoky barbecue sauce
1 tbs smoked paprika
8 cups (2L) beef stock
1/4 cup (60ml) apple cider vinegar
1/4 cup (60ml) Worcestershire sauce
1 onion, roughly chopped
4 garlic cloves, bruised
2 bay leaves
1 tsp black peppercorns
1/2 cup (125ml) maple syrup
1/4 cup (60ml) tomato ketchup

Loaded sweet potato

1kg sweet potatoes, cut into wedges
1/4 cup (60ml) extra virgin olive oil
2 tsp smoked paprika
1 onion, finely chopped
200g smoked bacon rashers, cut into 3cm pieces
2 corn cobs, kernels removed
1/2 cup (120g) sour cream
1/4 cup (20g) parmesan, finely grated

Method

1.

Place ribs, 1 cup (250ml) barbecue sauce and paprika in a large glass bowl, cover and chill overnight to marinate.
2.

Preheat oven to 160°C. Place ribs in a large roasting pan with the stock, apple cider vinegar, Worcestershire sauce, onion, garlic, bay leaves and peppercorns. Place a sheet of baking paper over the ribs, then cover pan tightly with foil. Bake for 2 hours or until meat is very tender.
3.

Meanwhile, to make the glaze, place remaining 1/2 cup (125ml) barbecue sauce, maple syrup and tomato ketchup in a saucepan over high heat. Bring to the boil, then reduce to a simmer and cook for 8 minutes or until thickened. Set aside.
4.

Remove ribs from the oven and carefully discard any cooking liquid. Place a wire rack over the baking tray and place ribs on top. Increase oven to 220°C, and brush ribs with smoky barbecue glaze. Return ribs to the oven and bake for 35-40 minutes, basting every 10 minutes or until ribs are sticky and caramelised.
5.

For the loaded sweet potato, line a baking tray with baking paper and arrange sweet potato on prepared tray in a single layer. Drizzle with 2 tbs oil, 1 tsp smoked paprika and season. Roast for 45-55 minutes or until tender and charred. Heat the remaining 1 tbs oil in a large saucepan over high heat. Add onion and bacon and cook, stirring frequently, for 7-8 minutes until onion has softened and bacon is crispy. Add the remaining 1 tsp paprika and corn and cook, stirring occasionally, for a further 8-10 minutes until golden.
6.

Turn oven to grill setting. Top sweet potato with bacon mix, dollop with sour cream and scatter over parmesan. Grill for 5 minutes or until bubbly and melted. Serve with sliced pork ribs.