- 2 racks of baby back pork ribs
- 400ml/14fl oz tomato ketchup
- 400ml/14fl oz brown sauce
- 480ml/17fl oz rum
- 4 lime, juice only
- 2 large dashes of Tabasco sauce
- 1 tbsp celery salt
- 300ml/10½fl oz cola
- 60ml/2fl oz Worcestershire sauce
- 4 garlic cloves, finely chopped
- 120ml/4fl oz olive oil
- freshly ground pepper
- 55g/2 oz butter
- 1 garlic clove, finely chopped
- 1 white onion, finely sliced
- half a celeriac, peeled and finely sliced
- 1 large Maris Piper potato, peeled and finely sliced
- 600ml/1pt double cream
- freshly grated nutmeg
- salt
- freshly ground black pepper
- tomato and green leaf salad
- Mix together the marinade ingredients and toss with the ribs, coating thoroughly. Cover and marinate in the fridge overnight, or for 12 hours.
- Preheat the oven to 180C/350F/Gas 4.
- To make the celeriac and potato dauphinoise, melt the butter in a large saucepan. Add the garlic and onion and fry gently for three minutes until softened and fragrant.
- Add the potato and celeriac. Mix in the cream, season with freshly grated nutmeg, salt and freshly ground pepper and bring to the boil.
- Transfer the boiling mixture to a shallow gratin dish. Place the gratin dish in a roasting tray. Pour in hot water so it reaches halfway up the sides of the gratin dish.
- Bake in the oven for 30-40 minutes until golden-brown. Set aside then heat through in a warm oven for 10-15 minutes before serving.
- Meanwhile, place the ribs in a roasting tray, reserving the marinade. Roast for 40 minutes, turning and basting now and then with reserved marinade. Reduce the heat to 150C/300F/Gas 2 and roast for a further 45 minutes, basting and turning now and then.
- Serve the roast ribs with the celeriac and potato dauphinoise and a tomato and green leaf salad.