Difficulty rating: For rookies Serves: 2 people

The classic way to serve up our ribz - juicy, sticky and sweet BBQ Ribz on a bed of creamy mash. The perfect comfort food!
Recipe by Better Nature


180g (1 pack) of our Southern-style BBQ Ribz Sticky

  • 1/2 tbsp oil
  • 1/2 small white onion, finely diced
  • 1 clove of garlic, crushed
  • 200g passata
  • 2 tbsp tomato puree
  • 1 tbsp agave syrup
  • 2 tsps paprika
  • 1 tbsp balsamic vinegar
  • 1 tbsp vegan Worcestershire sauce
  • 6-8 medium white potatoes (we use Maris Piper), peeled and chopped
  • 5-6 cloves raw or roasted garlic
  • 2 tsp salt
  • 1/2 tsp pepper
  • 40g vegan butter


  1. Add the potatoes to a large saucepan, covering them with water. Bring the water to the boil and keep boiling until the potatoes for about 20 minutes, until they are very easy to slice with a knife.
  2. Heat the ribz in a preheated oven at 150ºC (gas mark 2) for 10 to 12 minutes.
  3. Heat the oil for the BBQ sauce in a frying pan over medium heat. Add the onion and garlic to the pan until lightly browned.
  4. Add the passata, tomato puree, agave syrup, paprika, balsamic vinegar and vegan Worcestershire sauce. Heat the sauce until it comes to the boil.
  5. Let the sauce mixture cool for 10 minutes, then blend it until it reaches a smooth consistency.
  6. Once the potatoes are ready, use a potato masher or a fork to mash them up, before adding in the salt, pepper, garlic and vegan butter. Keep mixing the mash until a smooth consistency forms.
  7. Serve up the ribz and mash, and drizzle the BBQ sauce on top. Enjoy!


We hope you loved this recipe as much as we do! We'd love to hear/see how you got on with it, so please share an image and tag us on Instagram!