Tom Hixson’s Lip-Smacking Ribs
with Sweet Potato Chips
Dinnertime tonight is a bit of a trip down memory lane for a certain chef. When he was knee-high to a grasshopper, Patrick vividly remembers the time his uncle took him out for dinner to the Texas Lone Star rib shack. Suddenly all the usual rules went out the window as cutlery became optional and everybody gnawed on juicy ribs with their fingers. Only uncles can get away with stuff like that! We asked Tom to source us the most dribble-down-your-chin delicious, slow cooked ribs he could find for a fun, easy, no-rules dinner. Yeeehaaa!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
4
Sweet Potato
4
Rosemary
2
Ribs
(Contains Cereals containing gluten)
2
Green Beans
2
Garlic Clove
1
Yellow Mustard Seeds
(Contains Mustard)
4
Chives
2
Sour Cream
(Contains Milk)
Nutritional information
Utensils
Instructions
Pre-heat your oven to 220 degrees. Scrub (but don’t peel) your sweet potatoes under some water and cut them in half lengthways. Cut each half lengthways into 3 pieces (or 4 pieces if it’s a big ‘un). Remove the leaves from the rosemary stalk and chop finely.
Coat the sweet potatoes in a couple of tbsp of olive oil and a good pinch of salt and pepper. Scatter over the finely chopped leaves of your fresh rosemary. Put them on the top shelf of the oven for 25 mins, or until they are nice and crispy. Tip: Keeping on the skins retains those all important nutrients.
Remove the ribs from their pouches and place on a baking tray. Place on the middle shelf of the oven for 25 mins.
Boil a medium size pot of water with ½ tsp of salt. Cut the very tops and bottoms from the green beans. Once boiling, cook the beans for 90 secs then drain and rinse under cold water.
Peel the cloves of garlic and lightly crush it under your knife. Heat 1 tbsp of olive oil in a frying pan on medium-high heat with the whole garlic. Once the oil is hot, add the mustard seeds. Once the seeds start to pop, add in the beans for 3 mins.
Chop your chives really finely (scissors make it easier). LH: Mix with the sour cream and a pinch of salt and pepper.
Serve everything with napkins and little cups of water to wash sticky fingers!
