BBQ ribs with potato salad & slaw

Pork Ribs

1. Preheat oven to 150°C. Place ribs in preheated oven for 30 minutes or until internal temperature of 75°C is reached.
2. Alternatively, place the bag of vacuum packed ribs in a pot of simmering water for 20-25 minutes.

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Potato salad

1. Peel and halve the potatoes. Place in a pot of water with salt and bring to a boil. Boil until just tender and strain.
2. Dice bacon and place in a fry or sauté pan and cook on a low heat until bacon is rendered and crispy. Remove the bacon and tip of the fat.
3. Add the olive oil to the bacon pan and 3 tablespoons of vinegar. Bring to a boil quickly. Using a spatula scrape any of the bacon stuck to the bottom of the pan.
4. Add 1 tablespoon of the mustard before adding the bacon and the potatoes. Toss quickly and serve warm.

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Slaw

1. Mix the sour cream and the buttermilk in a bowl with a whisk to remove any lumps. Add the sugar and the remaining 2 tablespoons of vinegar and mix again. Finish by whisking in the mayonnaise before seasoning with salt and pepper.
2. Mix the slaw mix in a bowl and add dressing until nice and creamy. Season with salt and pepper.

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To plate

1. Serve the pork ribs topped with the potato salad and slaw.