Name: Pastrami-spiced pork ribs with potato salad and pickles
Prep time: 35 min
Cook time: 150 min
Total time: 185 min
Yield: 8
Ingredients: 3 kg American-style pork rib racks; 125 ml apple cider vinegar, plus extra for brushing (½ cup); 60 gm molasses; 40 gm Dijon mustard; Pastrami spice rub; 2 tbsp black peppercorns; 2 tbsp white peppercorns; 2 tbsp yellow mustard seeds; 2 tbsp coriander seeds; 3½ tbsp smoked paprika (25gm); 1 tsp cayenne pepper; 2 tsp brown sugar; Potato salad; 2 kg chat potatoes, halved; 100 gm sour cream; 50 gm mayonnaise; 1 tbsp apple cider vinegar or a splash of pickling liquid from the pickles; ½ onion, coarsely grated; 1 garlic clove, finely grated; ½ cup coarsely chopped flat-leaf parsley

Pastrami-spiced pork ribs with potato salad and pickles

Pastrami-spiced pork ribs with potato salad and pickles recipe - For pastrami spice rub, crush whole spices and 1 tbsp sea salt with a mortar and pestle, then combine with paprika, cayenne and sugar.

Serves 8

Prep

35M

Cook

2H 30M

Total

3H 5M

These pork ribs are marinated and slow-cooked in advance, and the potato salad only improves after a day in the fridge. All that’s left to do on the day is glaze and heat the ribs.

Ingredients

3 kg American-style pork rib racks

125 ml apple cider vinegar, plus extra for brushing (½ cup)

60 gm molasses

40 gm Dijon mustard

Pastrami spice rub

2 tbsp black peppercorns

2 tbsp white peppercorns

2 tbsp yellow mustard seeds

2 tbsp coriander seeds

3½ tbsp smoked paprika (25gm)

1 tsp cayenne pepper

2 tsp brown sugar

Potato salad

2 kg chat potatoes, halved

100 gm sour cream

50 gm mayonnaise

1 tbsp apple cider vinegar or a splash of pickling liquid from the pickles

½ onion, coarsely grated

1 garlic clove, finely grated

½ cup coarsely chopped flat-leaf parsley

Method

Main

1.For pastrami spice rub, crush whole spices and 1 tbsp sea salt with a mortar and pestle, then combine with paprika, cayenne and sugar.

2.Brush ribs with a little vinegar, rub all over with spice rub, cover with plastic wrap and refrigerate for at least 2 hours or overnight to marinate.

3.Preheat oven to 160°C. Divide ribs between 2 large roasting pans and add 125ml water to each. Cover tightly with foil and roast, swapping trays halfway through cooking, until meat is almost falling from the bone (2-2¼ hours). Cool, and refrigerate for up to 2 days.

4.For potato salad, cover potatoes well with cold salted water in a large saucepan, bring to the boil and cook until tender (10-15 minutes). Drain and return to pan. Combine remaining ingredients except parsley in a bowl, season to taste and add to potatoes. Toss to coat, then refrigerate in an airtight container for up to 3 days. Bring to room temperature and toss with parsley to serve.

5.Preheat oven to 200°C. Combine vinegar, molasses and mustard in a bowl and season to taste. Divide ribs between 2 large oven trays lined with baking paper, brush with mustard mixture and roast until browned and warmed through (10-15 minutes). Cut racks into ribs and serve hot with potato salad, rocket and pickles.