Spare Ribs With Potato Wedges And Corn – a delicious recipe with honey, cider vinegar, tomato paste, mustard, red chili, pork spare ribs. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 325u00b0F. Line 2 baking trays with baking paper.
2
In a large bowl, combine honey, vinegar, tomato paste, mustard and chili. Reserve 1/4 cup. Add ribs to bowl, tossing to coat.
3
Arrange ribs in a single layer on 1 tray. Cover with foil. Bake for 50-55 mins.
4
Meanwhile, in a large bowl, combine potatoes, corn, oil and paprika. Toss to coat and season to taste. Wrap each piece of corn in foil. Arrange corn and wedges in single layer on remaining tray. Bake for last 10 mins of ribs cooking time.
5
Increase temperature to 400u00b0F. Remove all foil. Brush ribs with reserved marinade. Bake both trays for 10 more mins. Serve ribs as racks or sliced individually with potato wedges and corn.
702
kcal
Calories
32
g
Fat
53
g
Carbs
50
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/2 cup honey, 1/4 cup cider vinegar, 1/4 cup tomato paste, 1 tsp Dijon mustard, and more.
Yes, Spare Ribs With Potato Wedges And Corn 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
