Texas BBQ ribs w/ mozzarella stuffed potatoes & BBQ corn & chipotle sour cream dressing
1 packet Harvey Beef Texas BBQ Beef Ribs
2 white washed potatoes
2 tbsp cream
2 tbsp chives, chopped
2 tbsp parsley, chopped
4 tbsp mozzarella cheese
For the dressing
½ cup sour cream
1 tbsp chopped green chilli (or to taste
1 tbsp lemon juice
2 cobs sweetcorn
Sea salt & pepper to season
- Preheat oven to 140c. Remove the ribs from the packet reserving all the marinade, add to an oven proof dish with 1L of warm water or beef stock, or enough to come ¼ way up the ribs. Cover with a tight-fitting lid or tinfoil and bake for approximately 3 hrs. or until tender. Alternately use the same method to cook in a slow cooker for 8 hrs. on low, or pressure cook for 1hr.
- Pierce the potatoes all over with a fork. Microwave on high 3 minutes at a time, turning each time until soft, approx. 10 minutes in total. Allow to cool and scoop the inside of the potato out leaving a hole intact in the top. In a mixing bowl combine potato flesh with cream, chives, parsley, mozzarella & seasoning. Gently spoon back into potato skins. Bake in preheated 180c oven for 10 minutes until golden.
- BBQ the corn on a hot grill until charred & mix together sour cream ingredients
- To serve cut the ribs into portions on the bone. Char ribs over hot grill if desired and serve with potatoes and corn, & a generous drizzle of sour cream dressing.