Hot Honey Baby Ribs
WITH CREAMY CRUNCHY POTATO SALAD
Here’s a hot take, Marbles: The best part of picnics, BBQs, or any meal taking place outside in close proximity to a grill is the sides. Yeah, we might all get excited for the gooey, sticky hot honey ribs. But when the dust settles, and everyone's pretending they're too full for another bite, it's the potato salad bowl that gets scraped clean with whatever tools remain available: bread, chips, fingers, questionable levels of dignity. That's just the law of the land, Marbles. The grill gets the glory. The sides get eaten.
Ingredients
Creamy Crunchy Potato Salad
- 250 g / 1 cup plant-based yogurt
- 50 g / ¼ cup plant-based mayo
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp yellow mustard
- ½ tsp garlic powder
- 2 tsp salt
- ⅛ tsp cracked black pepper
- 750g / 26 oz young potatoes (scrubbed clean, cooked until fork-tender and cut into quarters)
- 1/4 red onion (thinly sliced)
- 2 celery stalks (finely chopped)
- 100g / ⅔ cup pickles (finely chopped)
- A bunch of chives (finely chopped)
Hot Vegan Honey Ribs
- 2 x Hot Honey Ribs
- Olive oil for brushing
serves 6 / 35 minutes
preparation
Creamy Crunchy Potato Salad
- Combine yogurt, mayo, olive oil, apple cider vinegar, mustard, garlic powder, salt, and pepper in a bowl. Mix well to combine.
- To the same bowl, add quartered cooked young potatoes, thinly sliced red onion, and finely chopped celery and pickles. Toss the salad to evenly coat everything.
- Transfer to the serving platter and sprinkle with finely chopped chives.
Hot Honey Ribs
- Lightly brush the Hot Honey Ribs with olive oil, and place on a hot grill.
- Cook for 8-10 minutes, turning occasionally to achieve even browning and caramelisation on all sides.
- Once you are happy with the colour, remove from the grill and slice into individual pieces, so that each piece has a bone.