Braised Spareribs on a Bed of Potatoes Recipe

Name: Braised Spareribs on a Bed of Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 5 1/2-to 6-pound slab of pork spareribs, excess fat trimmed; Salt and freshly ground black pepper; 6 garlic cloves; 2 teaspoons herbes de Provence; 1 teaspoon sweet paprika; 1/2 teaspoon hot paprika; 1/2 teaspoon ground coriander; 1/2 cup dry white wine; 2 cups chicken stock or low-sodium broth; 2 1/2 pounds Yukon Gold potatoes, peeled and sliced 1/4 inch thick on a mandoline

Servings: persons

One 5 1/2-to 6-pound slab of pork spareribs, excess fat trimmed
Salt and freshly ground black pepper
6 garlic cloves
2 teaspoons herbes de Provence
1 teaspoon sweet paprika
1/2 teaspoon hot paprika
1/2 teaspoon ground coriander
1/2 cup dry white wine
2 cups chicken stock or low-sodium broth
2 1/2 pounds Yukon Gold potatoes, peeled and sliced 1/4 inch thick on a mandoline

1
Preheat the oven to 325.
2
Season the ribs all over with salt and black pepper.
3
Using a chef's knife, mash the garlic on a work surface with 1/2 teaspoon of salt to make a paste.
4
In a small bowl, mix the herbes de Provence with the sweet and hot paprika and the coriander.
5
Spread all but 2 teaspoons of the garlic paste on the meaty side of the ribs; rub the remaining paste on the bony side.
6
Sprinkle the spice mix all over the ribs.
7
Set the ribs meaty side up in a large roasting pan.
8
Pour the wine and stock around the ribs, cover with foil and bake for 2 1/2 hours, or until tender.
9
Increase the oven temperature to 350.
10
Transfer the ribs to a large plate.
11
Arrange the potato slices in the pan in a single layer.
12
Set the ribs over the potatoes and bake, uncovered, for 1 1/2 hours longer, until the potatoes are tender and the ribs are richly glazed.
13
Let the ribs stand for 15 minutes.
14
Using a chef's knife, cut the rack into ribs and arrange on a platter.
15
Serve with the potatoes.

645

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: One 5 1/2-to 6-pound slab of pork spareribs, excess fat trimmed, Salt and freshly ground black pepper, 6 garlic cloves, 2 teaspoons herbes de Provence, and more.

Yes, Braised Spareribs on a Bed of Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Spareribs on a Bed of Potatoes

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