Caribbean Pork Ribs with Celeriac and Potato Dauphinoise

Ed Baines's recipe combines rum-marinated spare ribs with a classic French root vegetable gratin, a rich and delicious combination.
By Ed Baines
Caribbean Pork Ribs with Celeriac and Potato Dauphinoise
  • Rating:
  • Serves: 2
  • Cook Time: 1 hour 10 minutes
  • Prep Time: 25 minutes plus overnight or 12 hrs marinating
  • Effort: easy



  • 2 racks of baby back pork ribs
  • tomato and green leaf salad, to serve

For the marinade:

  • 100 ml tomato ketchup
  • 100 ml brown sauce
  • 120 ml rum
  • juice of 1 limes
  • dashes of tabasco
  • a sprinkling of celery salt
  • 5 tbsp cola
  • 1 tbsp Worcestershire sauce
  • 1 clove garlic, finely chopped
  • 2 tbsp olive oil
  • freshly ground black pepper

For the celeriac and potato dauphinoise:

  • 55 g butter
  • 1 clove garlic, finely chopped
  • 1 white onion, finely sliced
  • half a peeled celeriac, finely sliced
  • 1 large Maris Piper potato, peeled and finely sliced
  • 600 ml double cream
  • freshly grated nutmeg
  • black pepper


1. First marinade the ribs. Mix together the marinade ingredients and toss with the ribs, coating thoroughly. Cover and marinate in the fridge overnight, or for 12 hours

2. Preheat the oven to 180ºC/Gas 4.

3. Make the celeriac and potato dauphinoise. Melt the butter in a large saucepan. Add the garlic and onion and fry gently for 3 minutes until softened and fragrant.

4. Add the potato and celeriac. Mix in the cream, season with freshly grated nutmeg, salt and freshly ground pepper and bring to the boil.

5. Transfer the boiling mixture to a shallow gratin dish. Place the gratin dish in a roasting tray. Pour in hot water so it reaches halfway up the sides of the gratin dish.

6. Bake in the oven for 30-40 minutes until golden-brown. Set aside then heat through in a warm oven for 10-15 minutes until serving.

7. Meanwhile, cook the ribs, Place the ribs in a roasting tray, reserving the marinade. Roast for 40 minutes, turning and basting now and then with reserved marinade. Reduce the heat to 150ºC and roast for a further 30 minutes, basting and turning now and then.

8. Serve the roast ribs with the celeriac and potato dauphinoise and a tomato and green leaf salad.

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