Smoky Maple Ribs and Cheesy Sweet Potato Wedges

Meanwhile, drain the sweetcorn in a sieve.

Grate the Cheddar. Trim the baby gem, separate the leaves, then tear into bite-sized pieces.

In a small bowl, combine the smoky base paste and half the maple syrup. 

Remove the ribs from the packaging and place in an ovenproof dish.

Roast on the top shelf of your oven for 20-25 mins. Turn halfway. IMPORTANT: Ensure the pork is piping hot throughout.

When the ribs are halfway through cooking, spread the smoky glaze all over the ribs and return to the oven for the remaining time, 10-12 mins. 

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. Transfer to a plate lined with kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Once cooked, roughly chop into smaller pieces. Set aside for later.

If you'd prefer to bake the bacon, add it to the sweet potato tray for the last 10-15 mins of baking.

When the sweet potato wedges have about 10 mins left, remove the tray from the oven and gently push the wedges together. 

Sprinkle the sweetcorn and cheese evenly over the top. Return to the oven for the remaining time until the cheese is melted and golden, 10-12 mins. 

In a medium bowl, combine the ranch dressing, olive oil for the dressing (see pantry for amount) and half the soured cream. Add the baby gem, season with salt and pepper, then toss to coat.