– To start this bbq pork ribs recipe, start on the hasselback potatoes. Make them by putting a spoon under each potato and then slicing it multiple times, almost to the bottom.
– Stuff your potatoes with whole cloves of garlic and drizzle in olive oil. Season with a sprinkle of salt and pepper. Cook them in the oven on a high heat until the garlic has become confit garlic and softened, the potatoes are cooked, and beginning to go crispy on the outside.
– Put our British BBQ Ribs in to cook according to pack instructions.
– When your potatoes are almost done, fry up some of our British bacon, chopped up. Remove your potatoes and stuff the cheese of your choices between each potato slice, and drizzle with honey or maple syrup. Next sprinkle on the crispy bacon. Return to the oven until the cheese has melted and is bubbling away.
– For the Mexican street corn, cook the corn on the cob under the grill (or on the BBQ) until it is fully cooked and beginning to go golden. Remove from the oven, cover in butter and a splash of lime juice then cover a plate with parmesan. Roll each corn on the cob in the parmesan plate until its covered, and then sprinkle them with chipotle chillis (add more chilli the spicier you want them to be), plus chopped parsley and serve with more fresh limes.
– In the meantime, as your food is cooking, create your slaw by shredding cabbage thinly then combining honey, olive oil and lime juice and stirring through it. Add more of each ingredient depending on how sweet or zesty you like your slaw then serve up all the elements in the BBQ pork ribs recipe with the ribs taking centre stage!
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