Indulgent flavours and hearty portions make this combo a steakhouse comfort classic. 

Smoky BBQ pork ribs & cheesy loaded fries

Serves 4 

Ingredients  

2kg raw pork spare ribs
Salt and milled pepper
1 Tbsp butter
1 shallot, diced (or use red onion)
3-4 cloves garlic, sliced
2 Tbsp smoked paprika
½-1 tsp chilli flakes (optional)
1 cup BBQ sauce 

For the cheesy loaded fries 

Canola oil, for frying
1kg frozen fries
2 Tbsp butter
2 Tbsp flour
½ cup beer
1½ cups milk
1 Tbsp Dijon mustard
1 cup grated mozzarella
¼ cup grated Grana Padano
Handful chopped parsley + extra to garnish
Salt and milled pepper 

Method  

1. Preheat oven to 200°C.
2. Season pork ribs and place in oven for about 30 minutes.
3. Heat butter on a medium heat, fry shallot and garlic for about 4-5 minutes. Add smoked paprika and chilli flakes, if using. Fry stirring for another minute. 
4. Add BBQ sauce, lower heat and simmer for 5 minutes. Season. 
5. Lower oven temperature to 180°C. Generously baste the pork ribs with the BBQ sauce, cover with foil and roast another 1½ hours, basting every 30 minutes. 
6. Increase oven temperature again to 200°C. Remove the foil, baste again and roast for another 20 minutes until sticky. 
7. For the cheesy loaded fries, heat oil until shimmering hot.Fry the fries until golden, drain on kitchen towel and season. 
8. Heat butter until melted, add flour and stir to create a smooth slurry. Add beer and stir until incorporated. 
9. Add milk and mustard, whisk until smooth. Cook for about 5-8 minutes. The sauce must simmer for the flour to cook. Once the sauce has simmered for a few minutes, remove from heat then add cheeses and parsley. Stir until melted. Season. 
10. Pour the sauce over the fries and serve with sticky pork ribs.

Recipe & styling: Sjaan van der Ploeg 
Photographs: Zhann Solomons 

Also read: Hot & sour pork broth recipe

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