Pork ribs with crushed potatoes and apple sauerkraut slaw

Serves: 4
Course: Main Course
Cooking Time: 0 hr 30 mins
  • 1kg slow-cooked pork ribs
  • 200ml apple juice
  • 500g small baby potatoes
  • 1 apple, cut into matchsticks</li>250g sauerkraut<li>4 radish, thinly sliced
  • Juice of ½ lemon
  • Sea salt
  • Olive oil
  • To serve: a green salad  

1 For the pre-cooked ribs, simply place them on a tray lined with foil and pour over the apple juice. Discard any barbecue glaze or similar that may come with them. The apple juice will ensure they have plenty of flavour. Cook for 25-30 minutes in a preheated oven at 180 degrees.

2 Simmer the potatoes in plenty of boiling water until almost done. Drain and set aside. Drizzle a tray with olive oil then place the potatoes on top. Use the base of a mug or glass to press down and gently crush the potatoes. You just want the outside skin to break slightly and the surface area to increase, so they crisp up even more. Drizzle with a little olive oil and sprinkle with sea salt. Roast in the oven for 15 minutes, alongside the ribs. The potatoes will be crisp and golden brown once done.

3 For the slaw simply combine the apple, sauerkraut, radish and lemon juice with a splash of olive oil. Serve alongside the ribs and crushed potatoes.

Lilly Higgins

Lilly Higgins

Lilly Higgins, a contributor to The Irish Times, is a food writer