• 2 racks of baby back pork ribs

  • For the Marinade

  • 400ml/14fl oz tomato ketchup

  • 400ml/14fl oz brown sauce

  • 480ml/17fl oz rum

  • 4 lime, juice only

  • 2 large dashes of Tabasco sauce

  • 1 tbsp celery salt

  • 300ml/10½fl oz cola

  • 60ml/2fl oz Worcestershire sauce

  • 4 garlic cloves, finely chopped

  • 120ml/4fl oz olive oil

  • freshly ground pepper

  • For the Dauphinoise

  • 55g/2 oz butter

  • 1 garlic clove, finely chopped

  • 1 white onion, finely sliced

  • half a celeriac, peeled and finely sliced

  • 1 large Maris Piper potato, peeled and finely sliced

  • 600ml/1pt double cream

  • freshly grated nutmeg

  • salt

  • freshly ground black pepper

  • To Serve

  • tomato and green leaf salad


  • 1.

    Mix together the marinade ingredients and toss with the ribs, coating thoroughly. Cover and marinate in the fridge overnight, or for 12 hours.

  • 2.

    Preheat the oven to 180C/350F/Gas 4.

  • 3.

    To make the celeriac and potato dauphinoise, melt the butter in a large saucepan. Add the garlic and onion and fry gently for three minutes until softened and fragrant.

  • 4.

    Add the potato and celeriac. Mix in the cream, season with freshly grated nutmeg, salt and freshly ground pepper and bring to the boil.

  • 5.

    Transfer the boiling mixture to a shallow gratin dish. Place the gratin dish in a roasting tray. Pour in hot water so it reaches halfway up the sides of the gratin dish.

  • 6.

    Bake in the oven for 30-40 minutes until golden-brown. Set aside then heat through in a warm oven for 10-15 minutes before serving.

  • 7.

    Meanwhile, place the ribs in a roasting tray, reserving the marinade. Roast for 40 minutes, turning and basting now and then with reserved marinade. Reduce the heat to 150C/300F/Gas 2 and roast for a further 45 minutes, basting and turning now and then.

  • 8.

    Serve the roast ribs with the celeriac and potato dauphinoise and a tomato and green leaf salad.

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