Prep time: 20 mins

Cooking time: 2.5 hours

Serves: 4

Ingredients:

• 2 Pork Short Ribs
• 2 Tbsp Texas Spice Mix
• 300ml Beerenberg Chipotle & Maple Sauce
• 700g Washed Potatoes
• 150g Celery
• ½ Bunch Shallots
• 4 Tbsp Mayonnaise
• 200g Sour Cream
• 1 Tbsp Mustard Dijon
• 1 Tbsp red Wine Vinegar
• Salt & Pepper
• Olive Oil

METHOD

1. Preheat the oven to 180°C.

2. Remove the thin membrane that goes along the back of the ribs by pulling it off using paper towel for a better grip.

3. Season with the Texan spice mix and sprinkle with salt and pepper. Drizzle with olive oil and rub well. Place on a baking tray lined with baking paper.

4. Cover with foil and place into the oven cook for 2 hrs.

5. Meanwhile, peel the potatoes and dice into approx. 3cm pieces. Place on a pot with salted water and bring to the boil. Then turn down to medium high and cook for further 10-15mins until potatoes are soft but not falling apart.

6. Wash and finely slice the celery and the shallots, set aside on a bowl.

7. In a separate bowl, mix together the mayonnaise, sour cream, mustard, red wine vinegar, salt and pepper. Mix well until well combined.

8. Drain the potatoes and let them cool down under running cold water until they reach room temperature. Drain well again and mix with the celery, shallots and the dressing. Check seasoning and set aside.

9. Remove the ribs form the oven and remove the foil. Turn the oven to 240°C.

10. Brush the ribs all over in both sides with the Chipotle and maple sauce and place back into the oven for 20mins.

11. Remove the ribs from the oven once they have a nice caramelization and serve on a platter with the potato salad. Brush with some extra sauce from the baking tray and enjoy.