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Serves 6 Starters and mains
Preheat the oven to 200C/180C F/Gas 6. Put all the ingredients for the ribs in a pan, cover with water and simmer for 1½ hours. Allow them to cool in the cooking liquor, then remove and transfer to a roasting tray.
Put the potatoes on a baking tray, coat with the olive oil and sprinkle with the sea salt and seaweed. Cook in the oven for 1–1½ hours.
Put all the ingredients for the glaze in a pan and bring to the boil. When the potatoes have about 30 minutes left to cook, pour the glaze over the ribs and put them in the oven to roast for 30 minutes. Split the baked potatoes, fill with the butter and serve alongside the ribs.
This recipe was taken from the Christmas 2021 issue of Food and Travel. To subscribe, click here.
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