Tom Kerridge's Sticky BBQ Short Ribs with Potato Salad Recipe | Food Network UK

Ingredients

• 4 x 400g portions of Jacobs ladder/short rib.
• BRITISH STYLE SHORT RIB DRY CURE MIX
• 4 tbsp rock salt
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp celery salt
• 1 tbsp cracked black pepper
• 1 tbsp ground ginger
• 1 tbsp ground mace
• ½ tsp white pepper
• ½ tbsp dried sage
• ½ tbsp dried thyme
• BBQ GLAZE
• ½ pint dark ale
• 3 tbsp English mustard
• 2 tbsp Worcestershire sauce
• 2 tbsp ketchup
• ¼ pint apple juice
• 3 tbsp runny honey
• 3 tbsp black treacle
• 3 tbsp golden syrup
• 1 tbsp tabasco
• 1 tbsp tomato puree
• 3 tbsp soft dark brown sugar
• POTATO SALAD
• 800g new potatoes, boiled
• 4 tbsp good quality olive oil
• 4 cloves of garlic, skin on and crushed with your hand
• 3 sprigs of rosemary, torn roughly
• 1 tbsp Maldon salt
• 1 tbsp English mustard
• 1 tbsp runny honey
• 2 tbsp chives, finely chopped
• 2 tbsp flat leaf parsley, roughly chopped
• Salt
• pepper