#Party Food

Roasted Tomato Pork Ribs with Mashed Potatoes

Cooking Time 3hour
Servings For 4
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Campbell’s Tomato
Bisque Condensed
Soup 10.5oz
2 Cans
Pork Ribs 1 kg
Onion Half pc (chopped)
Mushroom 10 pcs (diced)
Celery 1 stalk (diced)
Carrot 1 stick (diced)
Potato 4 pcs
Butter 20g
Water 1 Can
Black Pepper as appropriate
Salt as appropriate
Bay Leaf as appropriate
Cherry Tomato as appropriate
Marinate for Pork Spare Ribs
Sugar 30g
BBQ Sauce 50g
Ketchup 20g
Paprika 2 tsp
Salt 1 tsp
Black Pepper 1 tsp
Pork ribs rinsed, then coat thoroughly with BBQ sauce, ketchup and sugar. Marinate for 4 hours or overnight in refrigerator.
To prepare mashed potatoes: potatoes peeled and diced, add 1 tsp of salt to water then put potatoes to boil until softened. (Potatoes is boiled until knife can cut into centre)
Take out and mash potatoes with a masher, then season with butter, salt and black pepper, stir well. Placed and set aside.
Preheat oven at 120°C. Place marinated pork spare ribs on a baking tray lined with aluminium foil. Sprinkle with salt, black pepper, paprika, then cover with another layer of foil. Bake for around 2 hours.
To prepare Campbell’s Tomato Bisque Condensed Soup: heat a pot over medium-high heat, add oil, then stir in onion until fragrant.
Add chopped celery, diced mushroom, diced carrot and appropriate amount of black pepper. Continue to stir fry until fragrant.
Add Campbell’s Tomato Bisque, water and bay leaf. Bring to boil over high heat with lid.
Add cherry tomato, reduce heat to low to cook the sauce further until it is slightly thickened.
Remove pork spare ribs from oven, then adjust the temperature to 200°C. Put another layer of marinade on pork spare ribs and return them to oven. Bake for another 10 mins. Dish out and serve.

As potatoes will keep absorbing water, drain any excess water once they are tender.

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