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Caribbean Pork Spare Ribs with Celeriac Dauphinoise

Marinated pork ribs roasted until tender, served alongside a creamy, oven-baked celeriac and potato dauphinoise and fresh salad.

DinnerPorkCeleriacCaribbeanRibsDauphinoise
Estimated Nutrition
Calories
2620.1
kcal / serving
5240.2 kcal total
Carbs
130.2g
per serving
260.4 g total
Fat
199.4g
per serving
398.8 g total
Protein
71.3g
per serving
142.5 g total
Cook Time
140
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
400
ml
Tomato Ketchup
400
ml
Brown Sauce
2
dash
Tabasco Sauce
60
ml
Worcestershire Sauce
Dairy
55
g
Butter
600
ml
Double Cream
Fruits
4
piece
Lime
juice only
Liquids
480
ml
Rum
300
ml
Cola
Meat
2
rack
Pork Ribs
baby back
NutsSeeds
1
tbsp
Celery Salt
4
clove
Garlic
finely chopped
1
tsp
Black Pepper
freshly ground
1
clove
Garlic
finely chopped
1
pinch
Nutmeg
freshly grated
1
pinch
Salt
OilsFats
120
ml
Olive Oil
Vegetables
1
piece
White Onion
finely sliced
0.5
piece
Celeriac
peeled and finely sliced
1
piece
Maris Piper Potatoes
peeled and finely sliced
1
serving
Tomato Salad
with green leaves

Method

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