This ribs, fries and salad sharing platter is the perfect meal for two – perfect for a cosy TV night feast.
- For the ribs:
- 2tbsp each tomato ketchup, Worcestershire sauce, hoisin sauce, soy sauce and vegetable oil
- ½ tsp brown sugar
- 2tsp English mustard
- 2 cloves garlic, unpeeled and smashed
- 1 rack of free-range spare ribs (at least 6 ribs, about 600-750g/1¼-1½lb in total)
- For the fries:
- 400g (14oz) potatoes, peeled
- 1tbsp olive oil
- For the salad:
- 1tbsp lemon juice
- 2tbsp mayonnaise
- 1 stick celery
- 1 small apple, cored and halved
- 1 small head chicory
- Handful of hickory-smoked cashew nuts (about 6)
To make the ribs, mix all the sauce ingredients in a dish large enough to hold the ribs. Add the ribs to dish, coating them well with sauce. Leave to marinate for at least an hour (overnight is best).
Set the oven to gas mark 6 or 200°C. Put a baking tray and a roasting tin in the oven to heat up.
To make the fries, cut the potatoes into thick chips, coat well in the oil and put on the hot baking sheet. Put the ribs and sauce into a hot roasting tin.
Cook ribs and fries for 1 hr, turning them a few times while cooking.
To make the salad, mix the lemon juice and mayonnaise in a small bowl. Finely chop the stick of celery and half of the apple, and 3 chicory leaves, adding them to the dressing as you go. Pile the salad into 6 chicory leaves on a plate and garnish with slices of apple from the remaining half, and a few nuts.
Serve the ribs, fries and salad on the same plate – with lots of napkins to hand! (Not suitable for freezing).
Top tip: Perk up wilted lettuce by soaking it in cold water for half an hour.