Arcanine BBQ Ribs and Fiery Potatoes

Much like any other dog, the Legendary Pokemon, Arcanine would chow down on these barbecue pork bones with fiery hasselback potatoes to the side.

Servings

2

Ready In:

1 hour 10 minutes

Good For:

Dinner

Inspiration from

Arcanine

For a time, Growlithe and Arcanine were my favourite Pokémon evolution. I liked the idea of a dog Pokémon and Growlithe was a pretty average looking dog. I also liked the naming reference for Arcanine, with links to Arcane and Canine (I never understood Growlithe’s name, except that puppies growl…). Over time as more and more Pokémon were introduced, my favourites changed and strangely my favourite Pokémon is actually more cat-like now.

Confusingly, Arcanine is listed as the Legendary Pokémon but is not a Legendary Pokémon. However, Arcanine was seen in an engraving along with Legendary birds Moltres, Articuno, and Zapdos in “Pokémon Emergency!” which could have hinted at plans for it to be a legendary Pokémon originally but changed later on. The build was always based on Japanese mythical creatures; shisa and komainu and utilising the word Arcane into the name origin hinted at some magical aspect despite it currently just being a fiery dog.

Whilst I could have built upon the magical dog aspect, I have a whole category for magical beings that I’ll be making recipes for. Instead I’ve been inspired by the look and type of Arcanine by creating some BBQ Pork Ribs and some spiced striped Hasselback Potatoes.

The Hunchback of Notre Dame Salade Niçoise

Ingredients

  • 600g Pork Ribs
  • 1 can Cola
  • 2 tsp Sesame Seeds

For the sauce:

  • 8 tbsp Tomato Ketchup
  • 4 tbsp Soft Brown Sugar
  • 2 tbsp Soy Sauce
  • 2 tbsp Worcestershire Sauce
  • 2 tbsp Sweet Chilli Sauce
  • 1 tsp Paprika

For the potatoes:

  • 500g Baby Jersey Royal Potatoes
  • 1 tbsp Olive Oil
  • 1.5 tsp Paprika
  • 1 tbsp Thyme
  • 25g Parmesan (grated)

For the dip:

  • 300ml Soured Cream
  • 2 tbsp Mayonnaise
  • 1 tbsp Chives (dried)
  • 6 Spring Onions (sliced)

There are lots of components to this dish. I’ve chosen Pork Ribs as the main piece because dogs are known to chew on bones and pork bones are a great length to replicate that look. To accompany, I’ve made a great BBQ sauce. Buying a BBQ sauce is often preferred and in some recipes I will be using store bought, but it’s fun to make your own and it’s great tasting something new you’ve made!

I’ve added some hasselback potatoes on the side. Hasselback means they’ve been sliced about 3/4 down the potato to let them split apart whilst baking. You get the crispy skin to open up and all the flavours of the spices flow to the centre of the baked potato. These are often achieved with smaller potatoes as they will hold together better than larger potatoes. To cool off on the side, I’ve added a sour cream and chive dip which, again, can be store-bought but it’s easy and cheap to make yourself whilst waiting for the meat and potatoes to cook.

The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise

Step by Step Instructions

Step 1

Preheat the oven to 180ºC. Add the ribs to a roasting tin and pour over the cola. Bake for 30 minutes. Then remove and pat dry.

Step 2

Meanwhile cut your potatoes: Place two chopsticks down, either side of the potato. Thinly slice the potato down to the chopstick every 5mm. The chopsticks will stop you from cutting through the potato. Repeat for each potato.

Step 3 

Place the potatoes in a bowl. Drizzle with olive oil. Sprinkle the paprika (for the potatoes) and thyme and season with salt and pepper). Toss the potatoes to combine the mix.

Step 4

Arrange the potatoes, cut side up, in a roasting tin. Add to the over for 40 minutes, until brown and crisp.

Step 5

Meanwhile, cook the sauce: Put all the sauce ingredients into a small saucepan. Apply a gentle heat whilst stirring until it starts bubbling.

Step 6

Once the ribs have dried, place in a roasting tin and cover with half the sauce. Cook in the oven for an additional 20 minutes.

Step 7

Meanwhile make the dip: Mix all the dip ingredients together in a bowl and chill until ready to serve.

Step 8

Once everything is done, serve the potatoes, dip and pork ribs on a plate. Add additional sauce to the ribs if desired.

Arcanine BBQ Ribs and Fiery Potatoes

Much like any other dog, the Legendary Pokemon, Arcanine would chow down on these barbecue pork bones with fiery hasselback potatoes to the side.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Cuisine: American
Keyword: Arcanine, Pokemon
Servings: 2 people

Ingredients

  • 600 g Pork Ribs
  • 1 can Cola
  • 2 tsp Sesame Seeds

For the Sauce

  • 8 tbsp Tomato Ketchup
  • 4 tbsp Soft Brown Sugar
  • 2 tbsp Soy Sauce
  • 2 tbsp Worcestershire Sauce
  • 2 tbsp Sweet Chilli Sauce
  • 1 tsp Paprika

For the Potatoes

  • 500 g Baby Jersey Royal Potatoes
  • 1 tbsp Olive Oil
  • 1.5 tsp Paprika
  • 1 tbsp Thyme
  • 25 g Parmesan grated

For the dip

  • 300 ml Soured Cream
  • 2 tbsp Mayonnaise
  • 1 tbsp Chives chopped
  • 6 Spring Onions sliced

Instructions

  • Preheat the oven to 180ºC. Add the ribs to a roasting tin and pour over the cola. Bake for 30 minutes. Then remove and pat dry.
  • Meanwhile cut your potatoes: Place two chopsticks down, either side of the potato. Thinly slice the potato down to the chopstick every 5mm. The chopsticks will stop you from cutting through the potato. Repeat for each potato.
  • Place the potatoes in a bowl. Drizzle with olive oil. Sprinkle the paprika (for the potatoes) and thyme and season with salt and pepper). Toss the potatoes to combine the mix.
  • Arrange the potatoes, cut side up, in a roasting tin. Add to the over for 40 minutes, until brown and crisp.
  • Meanwhile, cook the sauce: Put all the sauce ingredients into a small saucepan. Apply a gentle heat whilst stirring until it starts bubbling.
  • Once the ribs have dried, place in a roasting tin and cover with half the sauce. Cook in the oven for an additional 20 minutes.
  • Meanwhile make the dip: Mix all the dip ingredients together in a bowl and chill until ready to serve.
  • Once everything is done, serve the potatoes, dip and pork ribs on a plate. Add additional sauce to the ribs if desired.

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