Sticky BBQ pork ribs with potato salad
18 May 2018
Preheat oven to 220°C.
Score the pork leg rind thinly with a Stanley knife or thin bladed sharp knife
Pour boiling water over the pork leg roast and pat dry thoroughly with a paper towel
Rub the salt and oil into the rind and place the pork leg roast into a large shallow baking dish
Place the pork leg roast into the preheated oven for 30 minutes, then reduce the oven temperature to 180°C for 40 minutes per kg. (3kg = 30 minutes +2 hours approx.)
Place potatoes in a large saucepan of cold water and bring to the boil. Boil for 4 minutes. Drain and dry potatoes on a paper towel
Add potatoes to the baking dish 1 hour prior to removing roast from the oven. 30 minutes later add the remaining vegetables to the baking dish and baste with pan drippings
Test by inserting a skewer into the thickest part of the roast. When ready, the juices run clear. Remove roast from the baking dish and rest in a warm place whilst vegetables continue to cook
Serve the pork leg roast with the roast vegetables, peas and gravy
Notes: use the pan dripping from the roast to add flavour to your gravy.