Irish Boiled Bacon Ribs, Champ and Cabbage

Something I eat at least once a week. A
classic recipe but it never fails to impress. This is comfort food at its best.
For the bacon
1 full rack of bacon ribs cut into pieces
1 brown onion, peeled and left whole
For the champ
6 medium potatoes, peeled and halved
25g butter
2-3 spring onions
150ml full-fat milk
For the cabbage
1 Savoy cabbage, finely sliced
25g butter
150ml chicken stock
Salt and freshly ground black pepper
For the bacon, put the bacon ribs and onion in
a large pot submerged in cold water. Bring to the boil. Once the water is boiling
vigorously turn the heat down to a rolling boil / simmer. Keep the water line
above the product by adding boiled water from the kettle as needed.
Allow 1 hour 15minutes cooking time
(from the time the water is boiling).
Meanwhile, for the champ, bring a large pan
of salted water to the boil, add the potatoes and boil for 20 minutes, or until
In a frying pan over a medium heat, soften
the spring onions in the butter for 1-2 minutes then pour in the milk and
simmer for 2-3 minutes.
Drain the potatoes and return to the heat
for 30 seconds to dry them out then mash with the spring onions and the milk
and butter they were cooked in. Season with salt and black pepper.
For the cabbage, boil the cabbage in a pan
of salted water for five minutes, or until tender, then drain. Melt the butter
in a frying pan, add the cabbage and fry for one minute then pour in the
chicken stock and simmer for 3-4 minutes. Season with salt and freshly ground
black pepper.

Serve the bacon ribs with the champ and

Chef Adrian a young Irish enthusiastic
chef (from Cavan) who is passionate about food and the marrying of the
skills of butchery and cookery.
He is employed in the capacity of ambassador for the Associated Craft
Butchers of Ireland.
Starting at a very young age, he trained in some of
Ireland’s most renowned restaurants including Mac Nean House (6 years)
and Bon Appetit (1year). He also holds a degree in culinary arts from
the School Of Tourism Killybegs. He now travel the country spending a week in the
local Craft Butcher, developing new product ideas, promoting the local
Craft Butcher through television and radio, introducing school kids to
their Craft Butcher shop, and conducting cookery demonstrations for
He also writes weekly and monthly columns for
Woman’s Way Cookbook, Food For Thought and Woman’s Way Magazine.
His very own tv show “Chef Adrian the Craft Butcher Chef” has been
aired each week with 6 episodes in December 2014 and January 2015 on
Sky 191 and Free Sat 400 and is been repeated every week on Mondays and Fridays.
He also has a “Pop Up Cookery School”
where people and students can learn hands on cooking lessons popping
up in local events rooms and halls around the country.
He appears every week on TV3’s Late Lunch Live which now has changed to the Seven O Clock Show where he cooks with a
Celebrity guest and promote what events are coming up in the week. The show is hosted by Lucy Kennedy and Martin King. In May 2015 Adrian took his place in the Guinness Book of Records for the worlds largest potato pancake as part of Coeliac Awareness Week.
Adrian has been voted by in the top 15 rising stars of 2015.

2 Comments on “Irish Boiled Bacon Ribs, Champ and Cabbage

  1. The ribs were perfect, i was afraid they would be salty but they were not at all. Champ was smooth and tasty. My wife could eat the cabbage prepared like this for every meal. Many thanks.

  2. Brilliant brought up on this coming from Liverpool and being 67% of Irish decent your recepie was excellent thank you

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