Ingredients

• 2 racks pork spare ribs
• 1 tsp black peppercorns
• 3 bay leaves
• small bunch flatleaf parsley
• 1 onion
• roughly chopped
• 1 carrot
• cut into chunks
• 4 large baking potatoes
• 1 tbsp olive oil
• 1 tsp sea salt flakes
• 250ml/9fl oz soured cream
• 4 tbsp finely chopped curly parsley
• 175g/6oz tomato ketchup
• 150g/5oz chipotle chilli ketchup
• 100ml/3½fl oz dark soy sauce
• 175g/6oz dark muscovado sugar
• 4 tbsp teriyaki sauce

Directions

• For the ribs
• place the ribs in a large saucepan with the peppercorns
• bay leaves
• parsley
• onion and carrot. Cover with water
• bring to the boil
• then reduce to a simmer and cook for 1½ hours.
• Meanwhile
• preheat the oven to 200C/400F/Gas 6.
• For the baked potato
• pierce the potato a couple of times with a fork
• then rub with the olive oil and salt.
• Bake on the top shelf of the oven for one hour
• or until cooked through.
• For the sauce
• put all of the ingredients into a saucepan and bring to a simmer.
• Remove the ribs from the water
• dip them into the sauce and place onto a roasting tray.
• Bake in the oven for 20-30 minutes
• basting with more of the sauce after 10 minutes.
• To serve
• pile the ribs onto a serving plate. Split the potatoes in half and top with a dollop of soured cream and a little chopped parsley.