Balsamic Baby Back Ribs with Truffled Twice-Baked Potatoes

  • Preparation Time30 mins
  • Cooking Time30 mins
  • Serves2
  • DifficultyMedium

For the Rub

1/4 cup fresh flat- leaf parsley leaves, minced
3 tablespoons brown sugar
2 tablespoons maple flakes
2 tablespoons smoked paprika
2 tablespoons salt
1 tablespoon freshly cracked pepper
1 tablespoon cayenne pepper
3 cloves garlic, minced
1 sprig fresh oregano, leaves minced

For the Ribs

1 rack baby back ribs
1 teaspoon canola oil

For the Balsamic Barbecue Sauce

1 cup apple cider vinegar
3/4 cup ketchup
1/2 cup maple syrup
1/2 cup aged balsamic vinegar, minimum 7 years old
30ml whiskey (1 shot)
1 habanero chilli, minced
1 clove garlic, minced
1 red onion, minced

For the Potatoes

2 russet potatoes
1/4 cup heavy cream
1/4 cup fresh flat-leaf parsley leaves, minced
1/4 cup chopped spring onion greens
2 tablespoons unsalted butter
2 tablespoons truffle oil
Sea salt
Freshly cracked black pepper
1 package baby spinach

For the rub: To a bowl, add the parsley, brown sugar, maple flakes, smoked paprika, salt, cracked pepper, cayenne pepper, garlic and oregano. Mix well. For the ribs: Preheat the oven to 325 degrees F. Place the ribs down on foil, brush with canola oil and massage with the rub. Wrap the foil tightly around the ribs, place in a roasting pan and roast for 1 1/2 to 2 hours. Unwrap the ribs and cover with the balsamic barbecue sauce. Grill, uncovered, at 500 degrees F until the sauce is bubbling and caramelised, about 5 minutes.

For the sauce: Heat a pot on medium. Add the apple cider vinegar, ketchup, maple syrup, aged balsamic vinegar, whiskey, habanero, garlic and red onions. Stir and bring to a simmer for 1 1/2 to 2 hours. For the baked potatoes: Preheat oven to 350 degrees F.

Bake the russet potatoes in foil for 1 hour. When cool enough to handle, slice open and delicately scoop the cooked potato flesh into a bowl. Add the heavy creamy, parsley, spring onion greens, butter, truffle oil and sea salt and freshly cracked pepper to taste and whip. Stuff the mix back into the potato skins, wrap in foil and bake until heated through, about 30 minutes.

On a long rectangular plate, lay down some fresh baby spinach. Place the rack of ribs on top and add the truffled twice-baked potatoes.

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