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Tennessee whiskey ribs with potato salad

Paul Bloxham from Great Food Live
Paul Bloxham's sensational combination of sticky ribs, whiskey sauce and spicy salad make this dish an absolute stunner

Tennessee whiskey ribs with potato salad

Method

1. For the marinade, put the ale, sugar, thyme, lemon, garlic salt and bay leaf in a saucepan and simmer for 5 minutes. Cool, before pouring this marinade over the ribs. Leave to marinate for at least 1 hour.

2. Preheat the oven to 200C/gas 6. Tip the ribs along with any juices into a roasting tin. Cook in the oven for 40 minutes, or until the ribs are tender.

3. For the sauce, heat the oil in a saucepan, add the onion and fry until soft, but not coloured.

4. Add the balsamic vinegar and cook down until reduced to a thick syrup. This should take about 10 minutes.

5. Tip in the remaining sauce ingredients and simmer for 10 minutes. Strain the sauce through a fine sieve and stir in the tarragon and butter.

6. For the potato salad, mix all of the ingredients together and season to taste.

7. Lay the ribs on a plate, finish with the whiskey sauce, add a generous helping of potato salad and serve.

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Serves: 4

Prep: 30 min, plus 1 hr marinating
Cook: 1 hr

Ingredients

For the potato salad

500g boiled Jersey Royal potatoes
4 sticks Celery, sliced
2 tbsp salted capers, washed
3 tbsp mayonnaise
1 goose egg, hard-boiled and grated
1 tbsp snipped Chives
2 green chillies, finely chopped
1/2 lemon, zest and juice

For the ribs

500ml real ale
3 tbsp demerara sugar
2 sprigs Thyme
1 lemon
4 garlic cloves
1 tbsp fine salt
1 bay leaf
2 x 1kg beef rib racks

For the whiskey sauce

2 tbsp vegetable oil
1 onion, finely chopped
150ml Balsamic vinegar
1 x 400g tinned chopped tomatoes
3 tbsp molasses
3 sprigs Thyme
1/2 tsp white pepper
100ml whiskey
100ml veal jus
4-5 sprigs tarragon, chopped
30g Butter
fine sea salt and freshly ground black pepper