Non-VegetarianNorthern Irish cuisine Main Course

Tyrone Bacon Ribs with Cabbage and Potatoes

Name: Tyrone Bacon Ribs with Cabbage and Potatoes
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Northern Irish
Ingredients: 1.2 kg salted bacon ribs; 1 piece Yellow onion; 2 pieces Bay leaves; 1 tsp whole black peppercorns; 3 sprigs Fresh thyme; 1 head savoy cabbage; 1 kg floury potatoes; 50 g salted butter; 0.5 tsp freshly ground black pepper

Tender cured bacon ribs gently simmered with sweet green cabbage and buttery boiled potatoes, creating a classic rural Ulster dinner.

🇬🇧United Kingdom· County Tyrone

Prep: 15 min
Cook: 75 min
Total: 90 min
Servings: 4
Difficulty: Easy
Calories: 620 kcal

Ingredients

0 of 9 gathered

Servings

1¼ kg salted bacon ribs — cured pork spare ribs, cut into individual ribs
1 piece Yellow onion — peeled and quartered
2 pieces Bay leaves — dried
1 tsp whole black peppercorns — whole
3 sprigs Fresh thyme — fresh sprigs
1 head savoy cabbage — thickly shredded (York cabbage also works well)
1 kg floury potatoes — peeled and halved (such as Maris Piper or Kerr's Pinks)
50 g salted butter — diced
½ tsp freshly ground black pepper — to taste

Equipment

•Large heavy pot
•Saucepan
•Colander
•Slotted spoon
•Tongs

Nutrition

Per serving, approximate

Calories: 620 kcal
fat: 30 g
carbs: 48 g
fibre: 7 g
protein: 38 g
calories: 620 kcal

Instructions

1
Place the bacon ribs into a large pot and cover completely with cold fresh water.
2
Bring the water to a boil over high heat, then drain and discard the water to remove excess salt.
3
Return the blanched ribs to the pot and cover with fresh cold water.
4
Add the quartered onion, bay leaves, peppercorns, and thyme sprigs to the pot.
5
Bring to a gentle simmer, cover with a lid, and cook on low heat for 50 minutes until tender.
6
Boil the peeled potatoes in a separate saucepan of lightly salted water for 20 minutes until fork-tender.
7
Add the shredded cabbage to the simmering bacon pot during the final 10 minutes of cooking.
8
Drain the cooked potatoes thoroughly in a colander and toss gently with the diced butter and black pepper.
9
Lift the bacon ribs and tender cabbage from the broth using tongs and a slotted spoon.
10
Serve the warm bacon ribs immediately alongside the buttered potatoes and cabbage.

Chef's tips

If the bacon ribs are heavily cured, soak them in cold water for 2 hours before cooking to reduce saltiness. Cooking the cabbage directly in the bacon liquor gives it rich, savoury depth.