PASTRAMI-SPICED PORK RIBS WITH POTATO SALAD AND PICKLES

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Reprinted from Gourmet Traveller

Prok Ribs with Pickles. Photo by BEN DEARNLEY

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.

You’ll need

3 kgAmerican-style pork rib racks125 ml (½ cup)apple cider vinegar, plus extra for brushing60 gmmolasses40 gmDijon mustardWild rocket and sour pickles, to serve Pastrami spice rub2 tbspblack peppercorns2 tbspwhite peppercorns2 tbspyellow mustard seeds2 tbspcoriander seeds3½ tbsp (25gm)smoked paprika1 tspcayenne pepper2 tspbrown sugar Potato salad2 kgchat potatoes, halved100 gmsour cream50 gmmayonnaiseJuice of 1 lemon, or to taste1 tbspapple cider vinegar or a splash of pickling liquid from the pickles½onion, coarsely grated1garlic clove, finely grated½ cupcoarsely chopped flat-leaf parsley

Method

  • 01
  • For pastrami spice rub, crush whole spices and 1 tbsp sea salt with a mortar and pestle, then combine with paprika, cayenne and sugar.
  • 02
  • 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.
  • 03
  • 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.
  • 04
  • 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.
  • 05
  • 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.