Cheat’s sticky ribs

Name: Cheat’s sticky ribs
Yield: Serves 4
Cuisine: American recipes
Ingredients: 1.2kg spare ribs; 800g floury potatoes; 200g tub light cream cheese with garlic and herbs; 100ml milk, warmed; 275g bottle honey barbecue sauce; Green beans, to serve

Easy
April 2008

Easy
April 2008

Serves 4
Takes 30 minutes to make and 15 minutes to grill

Recreate American-style diner food at home, with this fuss-free sticky ribs recipe that uses a bottle of ready-made sauce to help save you some time.

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Ingredients

1.2kg spare ribs
800g floury potatoes
200g tub light cream cheese with garlic and herbs
100ml milk, warmed
275g bottle honey barbecue sauce
Green beans, to serve

1.2kg spare ribs
800g floury potatoes
200g tub light cream cheese with garlic and herbs
100ml milk, warmed
275g bottle honey barbecue sauce
Green beans, to serve

Method

Cover the ribs with cold water in a large saucepan and bring to the boil. Reduce the heat, cover partially and simmer gently for 30 minutes. Drain in a colander. Preheat the grill to medium.
Meanwhile, put the potatoes into a pan, cover with cold salted water and bring to the boil over a medium heat. Reduce the temperature slightly and simmer for 12-15 minutes or until tender. Drain well and mash until smooth. Season well and beat in the cream cheese and milk using a wooden spoon. Continue to beat vigorously until light and fluffy. Cover and keep warm.
Spread the ribs out in a single layer in a foil-lined roasting tin. Pour over the barbecue sauce and grill for 15 minutes, turning every 3 minutes.
Serve with a generous spoonful of mash and some steamed green beans, if you like.

Method

Cover the ribs with cold water in a large saucepan and bring to the boil. Reduce the heat, cover partially and simmer gently for 30 minutes. Drain in a colander. Preheat the grill to medium.
Meanwhile, put the potatoes into a pan, cover with cold salted water and bring to the boil over a medium heat. Reduce the temperature slightly and simmer for 12-15 minutes or until tender. Drain well and mash until smooth. Season well and beat in the cream cheese and milk using a wooden spoon. Continue to beat vigorously until light and fluffy. Cover and keep warm.
Spread the ribs out in a single layer in a foil-lined roasting tin. Pour over the barbecue sauce and grill for 15 minutes, turning every 3 minutes.
Serve with a generous spoonful of mash and some steamed green beans, if you like.

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