BBQ ribs with twice-baked potatoes recipe

Kristin Cooley continues her American themed evening with these sticky ribs on Come Dine With Me Stockport

Serves 5

Ingredients

25 spare ribs

For the dry rub

2 tbsp paprika
2 tbsp sugar
2 tbsp brown sugar
1 tbsp ground cumin
2 tbsp cayenne pepper
1½ tbsp freshly ground pepper
1 tbsp onion powder
1 tbsp garlic powder

For the BBQ sauce

235ml brown sugar
60ml ketchup
60ml soy sauce
60ml Worcestershire sauce
60ml dark rum
120ml chilli sauce
2 cloves garlic, crushed
1 tsp dry mustard
½ tsp freshly ground black pepper

For the twice baked potatoes

4 bulbs garlic
Olive oil
5 baking potatoes
8 slices streaky bacon, fried until crisp then chopped
225ml soured cream
120ml double cream
50g butter, melted
½ tsp salt
½ tsp freshly ground black pepper
120g Lancashire or Swiss cheese, grated
8 spring onions, finely chopped
Chopped chives

For the caramelised onions

2 tbsp oil
3 onions, sliced
Dash of Worcestershire sauce
Dash of balsamic vinegar
Pinch of brown sugar
Pinch of salt and pepper
Pinch of dried rosemary

Method

Remove the clear membrane along the back of the ribs (this will make them more tender) and rub the dry rub thoroughly over the ribs. Combine the ingredients for the BBQ sauce in a bowl. Place 5 ribs on 5 sheets of greased foil and liberally brush all sides with the sauce. Seal the foil around the ribs and refrigerate for at least 8 hours, or preferably overnight.
To cook the ribs, preheat the oven to 150°C/gas mark 2. Place the foil wrapped ribs in a roasting tray and bake for 2½ hours.
For the potatoes, preheat the oven to 170°C/gas mark 3. Cut the tops off the bulbs of garlic, drizzle with olive oil and wrap in foil. Bake the garlic and potatoes for about 1 hour until soft, then remove and allow to cool.
Meanwhile make the caramelised onions. Heat the oil in a frying pan and gently fry the onions, Worcestershire sauce, balsamic vinegar, brown sugar, salt and pepper and rosemary for 20-30 minutes until caramelised.
Halve each potato lengthways and scoop out the flesh, leaving about 2mm around the edges to strengthen the potato skin.
Mix the potato flesh in a bowl with the bacon, soured cream, double cream, butter, salt and pepper, cheese, onions and garlic squeezed from the roasted bulbs. Using an electric mixer whisk everything together until smooth.
Place the potato skins in a greased baking dish and spoon in the potato mixture. Return to the oven for 10-15 minutes until crisp.
To finish the ribs, remove the foil, top with a bit more sauce and bake for an additional 10 minutes.
Scatter the caramelised onions and some chives over the potatoes and serve with the ribs.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.