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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.

By Emma Knowles
  • Serves 8
  • 35 mins preparation
  • 2 hrs 30 mins cooking plus curing
Pastrami-spiced pork ribs with potato salad and pickles
Pastrami-spiced pork ribs with potato salad and pickles

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.

Notes

Drink Suggestion: Pints of hoppy IPA. Drink suggestion by Max Allen

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  • Author: Emma Knowles