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Ingredients

• 2 racks of baby back pork ribs
• tomato and green leaf salad, to serve

• 100 ml tomato ketchup
• 100 ml brown sauce
• 120 ml rum
• juice of 1 limes
• dashes of tabasco
• a sprinkling of celery salt
• 5 tbsp cola
• 1 tbsp Worcestershire sauce
• 1 clove garlic, finely chopped
• 2 tbsp olive oil
• freshly ground black pepper

• 55 g butter
• 1 clove garlic, finely chopped
• 1 white onion, finely sliced
• half a peeled celeriac, finely sliced
• 1 large Maris Piper potato, peeled and finely sliced
• 600 ml double cream
• freshly grated nutmeg
• black pepper

Description

Ed Baines's Recipe Combines Rum-marinated Spare Ribs With A Classic French Root Vegetable Gratin, A Rich And Delicious Combination.

UK TV