1 pack Hellers Hot and Spicy Ribs 500g roasting potatoes, cut into medium sized chunks (we love Wilcox Inca Gold) 3 Tbsp beef marrow fat ½ Tbsp garlic powder ¼ cup chopped parsley (we love Superb Herb) ¼ cup chopped basil (we love Superb Herb)
To serve Aioli
Preheat your oven and cook the ribs to pack instruction.
Par boil the potatoes in a pot of salted water, until they are just tender when tested with a knife. Drain well.
Spoon the beef marrow onto a roasting tray, and scatter the potatoes and garlic powder over the top. Toss well to coat, then use a potato masher to squash the potatoes. Place in an oven heated to 210 degrees celsius.
Roast for 20-30 minutes or until the potatoes are golden brown, turning halfway through cooking.
Before serving, scatter the chopped herbs over the potatoes. Serve alongside the cooked ribs, green salad and aioli.