Lemon pork ribs with potatoes and herbs

On first inspection, this dish somehow doesn't seem quite right at the time of year, but this is a barbecue inspired classic after all, so what's the problem? Serving as a full on dish is what this recipe is meant to do, but should there be any leftover meat, rolling it up and cutting it into little bite size chunks as a pre dinner nibble for the weekend is utter genius in my book. BBQ and what is done with pork in particular is a tireless subject, and this Georgian number from Helen Graves' travels is definitely worth a look, quite delicious.


Lemon pork ribs with potatoes and herbs

Serves 2

Lemon pork ribs with potatoes and herbs

8 garlic cloves
1 onion
1 lemon
500g pork ribs
Small bunch thyme
A few sage leaves
500g large waxy potatoes such as Charlotte
Knob of butter 

10g flat leaf parsley

Gently crack the garlic cloves with the heel of your hand, then flake away the papery skin. Peel, halve and finely slice the onion. Remove the zest from the lemon in small paper-thin scraps. 

Place the ribs in a pan that can comfortably hold all the ingredients, add the garlic, onion and lemon zest, thyme, sage leaves and a generous seasoning of salt, preferably Maldon sea salt flakes, and black pepper. Peel, rinse and thickly slice the potatoes directly into the pan so they cover the ribs etc.

Cover with water. Tear off sufficient greaseproof paper to tuck inside the pan to cover the food. Smear it with butter and place butter-side down. Bring to the boil, immediately reduce the heat, cover the pan 75 per cent and leave to simmer gently for 30 minutes. 

Check that the meat is meltingly tender, if not, cook on for a further 10 minutes. Serve scattered with parsley, the wedge of lemon, salt and pepper and crusty bread and butter. 

You may wish to add some frozen petits pois for the final few minutes of cooking; these, like the potatoes and butter-soft mellow garlic, are delicious mashed into the juices.