Ribs, fries and salad platter recipe

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Nutrition per portion

Calories 833 kCal 42%
Fat 47g 67%
  -  Saturates 14gg 70%

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 for making Ribs, fries and salad platter

Top tip: Perk up wilted lettuce by soaking it in cold water for half an hour.

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