Chilli-glazed sticky ribs recipe
 This easy recipe for sticky ribs with fluffy jacket potatoes is American comfort food at its best. Serve with coleslaw, green salad and onion rings. 2 racks pork spare ribs1 tsp black peppercorns3 bay leavessmall bunch flatleaf parsley1 onion, roughly chopped1 carrot, cut into chunks 2 racks pork spare ribs 1 tsp black peppercorns 3 bay leaves small bunch flatleaf parsley 1 onion, roughly chopped 1 carrot, cut into chunks 4 large baking potatoes1 tbsp olive oil1 tsp sea salt flakes250ml/9fl oz soured cream4 tbsp finely chopped curly parsley 4 large baking potatoes 1 tbsp olive oil 1 tsp sea salt flakes 250ml/9fl oz soured cream 4 tbsp finely chopped curly parsley 175g/6oz tomato ketchup150g/5oz chipotle chilli ketchup100ml/3½fl oz dark soy sauce175g/6oz dark muscovado sugar4 tbsp teriyaki sauce 175g/6oz tomato ketchup 150g/5oz chipotle chilli ketchup 100ml/3½fl oz dark soy sauce 175g/6oz dark muscovado sugar 4 tbsp teriyaki sauce Method For the ribs, place the ribs in a large saucepan with the peppercorns, bay leaves, parsley, onion and carrot. Cover with water, bring to the boil, then reduce to a simmer and cook for 1½ hours.Meanwhile, preheat the oven to 200C/400F/Gas 6.For the baked potato, pierce the potato a couple of times with a fork, then rub with the olive oil and salt. Bake on the top shelf of the oven for one hour, or until cooked through.For the sauce, put all of the ingredients into a saucepan and bring to a simmer.Remove the ribs from the water, dip them into the sauce and place onto a roasting tray.Bake in the oven for 20-30 minutes, basting with more of the sauce after 10 minutes.To serve, pile the ribs onto a serving plate. Split the potatoes in half and top with a dollop of soured cream and a little chopped parsley. For the ribs, place the ribs in a large saucepan with the peppercorns, bay leaves, parsley, onion and carrot. Cover with water, bring to the boil, then reduce to a simmer and cook for 1½ hours. For the ribs, place the ribs in a large saucepan with the peppercorns, bay leaves, parsley, onion and carrot. Cover with water, bring to the boil, then reduce to a simmer and cook for 1½ hours. Meanwhile, preheat the oven to 200C/400F/Gas 6. Meanwhile, preheat the oven to 200C/400F/Gas 6. For the baked potato, pierce the potato a couple of times with a fork, then rub with the olive oil and salt. For the baked potato, pierce the potato a couple of times with a fork, then rub with the olive oil and salt. Bake on the top shelf of the oven for one hour, or until cooked through. Bake on the top shelf of the oven for one hour, or until cooked through. For the sauce, put all of the ingredients into a saucepan and bring to a simmer. For the sauce, put all of the ingredients into a saucepan and bring to a simmer. Remove the ribs from the water, dip them into the sauce and place onto a roasting tray. Remove the ribs from the water, dip them into the sauce and place onto a roasting tray. Bake in the oven for 20-30 minutes, basting with more of the sauce after 10 minutes. Bake in the oven for 20-30 minutes, basting with more of the sauce after 10 minutes. To serve, pile the ribs onto a serving plate. Split the potatoes in half and top with a dollop of soured cream and a little chopped parsley. To serve, pile the ribs onto a serving plate. Split the potatoes in half and top with a dollop of soured cream and a little chopped parsley.