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Dinner with Rukmini
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Barbecue-Style Ribs with New Potatoes, Sour Cream and Chives
Introduction from Rukmini Iyer
This is such an easy dish to feed a crowd, and scales up easily. The potatoes take on the most incredible flavour from cooking alongside the ribs in the barbecue marinade, and all you need to go alongside is a crisp green salad, and something cold to drink.
Ingredients
Method
Preheat the oven to 170°C fan/190°C/gas 5.
Tip the potatoes and ribs into a roasting tin or a lidded casserole dish large enough to hold the potatoes all in one layer. Mix together the olive oil, mustard, soy sauce, Worcestershire sauce, tomato purée and smoked paprika, work it into the ribs, then arrange them over the potatoes.
Pour in 400ml of water (on to the potatoes, rather than on to the rib marinade), then cover the dish tightly with foil or a lid, transfer to the oven and cook for 1 hour.
Meanwhile, mix together the spring onions, lime juice and zest and sour cream or yogurt, taste and adjust for salt and set aside.
After an hour, remove the foil, turn the oven up to 200°C fan/220°C/gas 7, and cook for a further 30 minutes, until the ribs are lovely and sticky and charred, and the cooking liquid has reduced.
Scatter everything with the chives, and serve the ribs and potatoes with the sour cream dip alongside and a crisp green salad or coleslaw.
Note: I’ve been known to pile the cooked ribs on a platter, make the dressing in a large bowl, and toss the roasted potatoes and the sticky in-the-tin leftover marinade directly into the sour cream dressing for a really spectacularly good potato salad to serve alongside.
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From the book
The Roasting Tin Around The World
Easy one-dish dinners inspired by flavours from around the world
Leave the hard work to the oven with minimal prep and less washing up
From easy midweek dinners to simple bakes and desserts
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