Memphis-Style Ribs, Potato Salad & Smoky Cobettes

Preheat the oven to 200°C/ 180°C (fan)/ gas 6 and boil a kettle

Cut the potatoes (skins on) into large bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender, then drain and return to the pot to steam dry

Take 2 tbsp [4 tbsp] butter out of the fridge and set aside to warm up

Combine 1/2 tsp [1 tsp] cayenne pepper (can't handle the heat? Go easy!), with half the smoked paprika and half the cider vinegar (you'll use the rest later!) in a small bowl – this is your vinegar mop

Tip: In Southern BBQ a mop sauce is used to baste barbecued meats to infuse the meat with flavour while it cooks

Add the slow cooked pork ribs to one side of a baking paper-lined baking tray and drizzle over half the vinegar mop (or use a cooking brush!)

Add the cobettes to the other side of the baking tray with a drizzle of olive oil and a pinch of salt and put the tray in the oven for an initial 20 min or until the cobettes have begun to char

Tip: Cooking for 4? Use 2 trays!

While the ribs and cobettes are in the oven, add the honey and smoked sea salt to the remaining vinegar mop and stir it together – this is your smoky glaze

Combine the remaining cider vinegar, mustard ketchup and mayo in a large bowl with a drizzle of olive oil and a pinch of salt and pepper and whisk everything together – this is your potato salad dressing

Add the remaining smoked paprika and a pinch of salt to the warmed butter and mix everything together – this is your smoky butter

Trim then finely slice the spring onions and chives

After an initial 20 min, remove the ribs from the oven and pour the smoky glaze all over (or use a cooking brush!)

Add half the smoky butter (you'll use the rest later!) to the cobettes and return the tray to the oven for a final 5-6 min or until the ribs are sticky and the cobettes are slightly charred

Meanwhile, add the cooked potatoes, sliced spring onions and half the chopped chives (save the rest for later!) to the bowl with the potato salad dressing and gently stir everything together – this is your potato salad