Pork Ribs with Honey Sauce & Roast Potatoes and Courgettes

Ingredients;
Half rack of Pork Ribs with the skin left on
Potatoes
Courgettes
Red Onions
For the sauce;
Juice from the pork
Honey
Soy Sauce
Vinegar


I cooked the Pork Ribs Sous Vide @ 64c for 72hrs. You can roast it if you want, but I'd recommend that you get a Sous Vide machine as they're ace! Before you roast it, remove the skin. You'll probably want to roast it slow and low; around 160c for 2 or 3hrs. 
To do the roasties, put the skin in a tray and put in the oven. 160c will be ok. Peel the spuds, cut into roast potato size pieces and put in a pan with water and put on the heat. You'll want to simmer until tender, around 30 mins. By which time the Pork skin will have rendered and crisped up and you'll have plenty of pork fat in the pan.
Drain the spuds in a colander and toss them to fluff them up a bit. Carefully put them in the pork fat and make sure they get turned in the fat. Put them in the oven at 180c for around 45mins. After 45mins take them out and turn them and stick em back in for 30mins. They will then be tastetastically crispy and lovely.
Slice the courgettes and red onion quite thickly and stick them in the potato tray when you turn the spuds and put them back in for 30mins. 
For the sauce, put the juices from the pork into a pan. If you're roasting you'll need to deglaze the pan with something like cider or vinegar, then use a little stock, preferably pork. Then add the honey, vinegar and soy sauce and reduce until sticky.
Slice the ribs up, stick it on a plate with the rest of the food and pour over the sauce. Oh yes!