Beer & red onion spare ribs with easy American potato salad

1. To make the potato salad, bring a small saucepan of water to the boil and gently lower in the eggs. Cook for 10 minutes until hard-boiled. Cook the potatoes according to the pack instructions. Rinse the eggs and potatoes under cold water then transfer both to a bowl of iced water for 5 minutes.

2. Meanwhile, in a large bowl, mix together the soffritto, cornichons, apple, mustard, mayonnaise, parsley and steak seasoning (to taste) and set aside. Peel the now cooled eggs and chop. Drain the potatoes, pat dry with kitchen paper and roughly chop. Fold the egg and potatoes into the mayonnaise until well combined. Cover and chill
for at least 1 hour or up to 24 hours in advance.

3. To cook the ribs, warm the olive oil in a large saucepan or casserole over a high heat. Sauté the onion and halved garlic bulb for 3 minutes, or until just browned. Add the vinegar, beer and spare ribs. Season generously and bring to the boil, then simmer for 1 hour, stirring occasionally. Top up with boiling water if required.

4. Preheat the barbecue, grill or griddle until very hot. Remove the ribs from the saucepan using a slotted spoon (discard the cooking liquid). Barbecue, grill or griddle the ribs for 5 minutes, turning occasionally, then brush with the barbecue sauce and grill for a further 1 minute or until thoroughly cooked through, ensuring the juices run clear and there is no pink meat. Bring the remaining barbecue sauce to the boil. Dust the potato salad with paprika then serve with the ribs and sauce.