Recipe Squadron

Ingredients

Pork Spare Ribs
2 tbsp demerara sugar
2 tbsp dark Soy sauce
2 tbsp clear honey
2 tsp mustard powder
1 garlic clove, chopped
1 bunch of Spring onions, finely chopped
quarter of a Scotch bonnet pepper, finely chopped
quarter of a tsp of ground allspice
half a tsp of Salt
freshly ground black pepper
900g pork spare ribs
2 tbsp dark rum
2 tbsp vegetable oil

Sweet Potato Mash
1 yellow-fleshed sweet potato
1 white-fleshed yam
25g Butter
salt and fresh ground black pepper

Method 1. First make the marinade. Mix together the sugar, soy sauce, honey, mustard, chopped garlic, spring onion, Scotch bonnet pepper, ground allspice, salt and pepper.

2. Thoroughly coat the spare ribs with the marinade mixture. Pour over the rum. Cover and leave to marinate in the fridge for 4-24 hours.

3. Preheat the oven to 180c/Gas 4. Heat the vegetable oil in a large frying pan and fry the ribs in batches until browned on all sides (reserving the excess marinade).

4. Place the browned ribs in a roasting pan. Cover with foil and roast for around 45 minutes, until cooked through. Every 15 minutes or so baste the meat with some of the reserved marinade.

5. After the ribs have been roasting for 25 minutes, prepare the sweet potato mash. Peel the sweet potato and yam and cut into 3 cm chunks. Place the sweet potato and yam in a saucepan, cover with water and bring to the boil. Cook until soft; around 10 minutes. Drain and mash with butter. Season with salt and pepper.

6. Serve the roast ribs with sweet potato mash.