Baby Back Rib Recipes

Ingredients

• 1 rack (750–850g) Plain Raw Ribs
• 800g potatoes, cut into 2cm chunks
• 2 carrots, cut into 2cm pieces
• 1 red onion, cut into wedges
• 2 tbsp olive oil
• 1 tsp dried thyme
• 200g green beans
• 1 tbsp cider vinegar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp salt
• Water for the covered meat tray, as specified in the method

Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.

Make the meal

1. Start the meat first. When it is cooked, keep it covered and hot while the potatoes roast at their stated temperature. Prepare any cold sides while the oven is working.
2. Rub the rack with the paprika, garlic powder and salt listed below. Remove packaging and place the thawed rack in a deep roasting tray with 100ml water. Cover tightly with foil. Cook at 140°C fan / 160°C conventional for approximately 2½–3½ hours, until tender. The centre must pass 63°C with a 3-minute rest for safety; ribs generally need about 90–95°C for a tender eating texture. Check the thickest meat away from bone. Uncover and brown for 8–12 minutes at 200°C fan / 220°C conventional, watching any sugary marinade closely. Rest 10 minutes before portioning.
3. Heat the oven to 190°C fan / 210°C conventional. Toss the potatoes and onion and carrots with oil and thyme on a large tray. Roast for 30–40 minutes, turning halfway.
4. Boil green beans separately for 4–6 minutes and drain.
5. Divide the cooked meat and roast vegetables among plates. Add green beans and sprinkle the vegetables with cider vinegar.
6. Keep the meat cooking separate from the vegetable tray so the potatoes can brown and you can check the meat independently.

Ingredients

• 1 rack (750–850g) Plain Raw Ribs
• 600g potatoes, cut into 2cm wedges
• 1 tbsp olive oil
• 250g cabbage, finely shredded
• 1 carrot, grated
• 3 tbsp mayonnaise
• 1 tbsp cider vinegar
• 1 tsp Dijon mustard
• 3 tbsp BBQ sauce
• 1 tbsp lime juice
• Water for the covered meat tray, as specified in the method

Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.

Make the meal

1. Start the meat first. When it is cooked, keep it covered and hot while the potatoes roast at their stated temperature. Prepare any cold sides while the oven is working.
2. Remove packaging and place the thawed rack in a deep roasting tray with 100ml water. Cover tightly with foil. Cook at 140°C fan / 160°C conventional for approximately 2½–3½ hours, until tender. The centre must pass 63°C with a 3-minute rest for safety; ribs generally need about 90–95°C for a tender eating texture. Check the thickest meat away from bone. Mix the BBQ sauce and lime juice. Brush over the cooked rack just before the final browning. Uncover and brown for 8–12 minutes at 200°C fan / 220°C conventional, watching any sugary marinade closely. Rest 10 minutes before portioning.
3. Toss potatoes with oil and roast at 190°C fan / 210°C conventional for 30–40 minutes, turning halfway, until tender and golden. If the meat needs a lower oven temperature, cook it first, keep it covered and hot, then raise the heat for potatoes.
4. Mix cabbage and carrot with mayonnaise, vinegar and mustard. Refrigerate until serving.
5. Serve the hot meat with potato wedges and a separate generous spoonful of chilled slaw.