Method

• Preheat oven to 180°C, fan-forced.
• Remove thin membrane that goes along the back of the ribs by pulling it off using a paper towel for a better grip.
• Season with Texan spice mix and sprinkle with salt and pepper. Drizzle with olive oil and rub well. Place on baking tray lined with baking paper.
• Cover with foil and place into oven. Cook for 2 hours.
• Meanwhile, peel potatoes and dice into approximately 3cm pieces. Place in a pot with salted water and bring to boil. Then turn down to medium high and cook for further 10-15 minutes, until potatoes are soft but not falling apart.
• Wash and finely slice celery and shallots. Set aside in bowl.
• In separate bowl, mix together mayonnaise, sour cream, mustard, red wine vinegar, salt and pepper. Mix until combined.
• Drain potatoes and let cool down under running cold water until they reach room temperature. Drain well again and mix with the celery, shallots and the dressing. Check seasoning and set aside.
• Remove ribs from oven and remove foil. Turn oven to 240°C, fan-forced.
• Brush ribs all over on both sides with Chipotle and Maple Sauce and place back into oven for 20 minutes.
• Remove ribs from oven once they have caramelised. Serve on a platter, with potato salad. Brush with extra sauce from baking tray.