For the ribs
2 racks pork spare ribs
1 tsp black peppercorns
3 bay leaves
small bunch flatleaf parsley
1 celery stalk, roughly chopped
1 carrot, cut into chunks
For the baked potato
4 large baking potatoes
1 tbsp olive oil
1 tsp sea salt flakes
250ml/9fl oz lactose free cream
4 tbsp finely chopped curly parsley
For the sauce
175g/6oz tomato ketchup
150g/5oz chili paste
100ml/3½fl oz gluten free soy sauce
175g/6oz dark muscovado sugar
1 tbsp rice wine vinegar
For the ribs, place the ribs in a large saucepan with the peppercorns, bay leaves, parsley, celery and carrot.
Cover with water, bring to the boil, then reduce to a simmer and cook for 1½ hours.
Meanwhile, preheat the oven to 200C/400F/Gas 6.
For the baked potato, pierce the potato a couple of times with a fork, then rub with the olive oil and salt.
Bake on the top shelf of the oven for one hour, or until cooked through.
For the sauce, put all of the ingredients into a saucepan and bring to a simmer.
Remove the ribs from the water, dip them into the sauce and place onto a roasting tray.
Bake in the oven for 20-30 minutes, basting with more of the sauce after 10 minutes.
To serve, pile the ribs onto a serving plate. Split the potatoes in half and top with a dollop of lactose free cream and a little chopped parsley.
Recipe adapted from: Good Food