BBQ ribs / Corn on the cob / potato salad

Satisfy your craving for bold flavors and hearty fare with our mouthwatering BBQ Ribs, a succulent dish that's sure to leave you wanting more. Slow-cooked to tender perfection and generously slathered in our signature barbecue sauce, each bite of our tender ribs is a celebration of smoky, savory goodness that will have you licking your fingers clean. Complementing our flavorful ribs is a side of sweet and juicy Corn on the Cob, perfectly grilled to enhance its natural sweetness and provide a satisfying crunch with every bite. And no barbecue feast would be complete without our classic Potato Salad, featuring creamy potatoes tossed in a tangy dressing with hints of mustard and dill, offering the perfect balance to the rich flavors of the ribs. Whether you're hosting a backyard cookout or simply craving a taste of summer, our BBQ Ribs with Corn on the Cob and Potato Salad promises to deliver a satisfying and unforgettable dining experience that will have you coming back for more.
  • DIFFICULTY: EASY
  • 60 MINS

Ingredients

Serves: 6
FOR THE DRESSING:
  • 70g mixed fresh green herbs (we use parsley, mint, coriander and chives)
  • 1 ½ tbsp white spring miso
  • 1 lemon, juice only
  • 125ML olive oil
  • 1 tbsp white wine vinegar
  • 1 small clove garlic
  • ½ tsp Dijon mustard
  • 2 tsp capers
  • Freshly ground black pepper
FOR THE SALAD:
  • 500g baby new potatoes
  • 1 lemon, zest only
  • 1 tbsp capers
  • 2 tbsp chives, roughly chopped
  • A handful of pea shoots

Method

To make the dressing, simply place all of the ingredients into a blender and whizz to the consistency of a salsa verdé, or smooth pesto, adding a little more olive oil or a dash of water to loosen if needed. Taste to check the seasoning, adjusting if necessary and then keep to one side.

Bring a pan of salted water to the boil and add the new potatoes. Simmer gently for 12-15 minutes until tender. Drain and tip into a large bowl.

Pour half of the dressing over the potatoes, reserving the rest for another time. Add the capers, chives and lemon zest and stir well to thoroughly coat the potatoes. Leave to cool to room temperature, toss the pea shoots through the potatoes and serve.

To make the dressing, simply place all of the ingredients into a blender and whizz to the consistency of a salsa verdé, or smooth pesto, adding a little more olive oil or a dash of water to loosen if needed. Taste to check the seasoning, adjusting if necessary and then keep to one side.

Bring a pan of salted water to the boil and add the new potatoes. Simmer gently for 12-15 minutes until tender. Drain and tip into a large bowl.

Pour half of the dressing over the potatoes, reserving the rest for another time. Add the capers, chives and lemon zest and stir well to thoroughly coat the potatoes. Leave to cool to room temperature, toss the pea shoots through the potatoes and serve.

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