Warming Winter Pork & Apple Mash with BBQ Ribs
If you’re looking for a hearty, warming & filling meal then you are in the right place. We’ve created the modern foodie version of bangers and mash – BBQ Ribs and Mash. Our Slow Cooked BBQ Thick Cut Pork Ribs are coated in a black treacle, apple and BBQ sauce, so there’s minimum effort required for these ribs. Just whack them in the oven. To make this recipe even tastier, and because we all know pork and apple goes so well, we’ve added a sweet apple sauce to go in the mash – perfect for getting little ones to tuck into it.
- 1 pack of The Jolly Hog Slow Cooked BBQ Thick Cut Pork Ribs
- 2 x apples
- 1 x white onion
- 4-6 Koffmann potatoes
- Olive oil
- 150ml Milk
- 100g butter
- 2 tbsp brown sugar
- Peel your potatoes and chop them into quarters or smaller chunks if they’re larger sizes.
- Boil the potatoes for 12 minutes, or until your fork can easily go through them.
- Whilst they’re boiling, pop the BBQ Ribs into cook according to pack instructions.
- Drain the potatoes and let them air dry in the colander for a minute.
- Chuck the potatoes into a bowl and MASH away. Don’t have a masher? No problem. Use the back side of a spoon and press it against the bowl.
- Add in 50g butter and 150ml milk to make your mash creamier. Keep adding if you prefer it more smooth until you get the fluffy texture you want.
- Core a couple of apples and chop them into quarters or smaller chunks.
- In a saucepan, add 50g butter, then add your apples. Top with 2 tbsp of brown sugar and place the lid on, leaving to simmer for 30 mins. Check back frequently and give it a stir to make sure the apple sauce is caramelising nicely. Remove when the apples have softened.
- Remove our BBQ ribs from the oven when fully cooked and use a knife and fork to remove all the porky meat (the meat slides right off the bone, but you don’t want to burn your fingers!)
- Add the apple sauce into your mash and swirl it through, before adding to your plate.
- Top the apple mash with the ribs. Add crispy onions or pan fried onions on top to garnish.