Oven-roasted pork ribs with potatoes
A rack of pork ribs rubbed with garlic, paprika, thyme and olive oil, roasted slowly with white wine over potatoes and glazed with honey at the end until tender and golden. A Spanish weekend lunch; also made with ready-marinated ribs or barbecue sauce.
- 2 h 13Time
- 28 minHands-on
- 4Portions
- ≈ €3.00per portion
- 790kcal per portion
Ingredients for 4 portions
- 4 clovesGarlic, crushed
- 2 tspPaprika, sweet
- 1 tspThyme, dried
- 3 tbspOlive oil, for the marinade
- to tasteSalt
- to tasteBlack pepper
- 1.2 kgPork ribs, in one or two racks
- 150 mlWhite wine
- 2 tbspHoney
On the side
- 800 gPotato, peeled, in wedges
- 2 tbspOlive oil, for the potatoes
Method
- Mix the garlic, paprika, thyme, oil, salt and pepper into a paste and rub it all over the ribs.
- Leave to marinate for at least 30 minutes, or overnight in the fridge.
- Heat the oven to 180 °C. Peel the potatoes, cut them into wedges and toss them with the oil and some salt in a large roasting tin.
- Lay the ribs bone side up on top of the potatoes, pour the wine into the tin and cover with foil.
- Roast for 1 hour, until the meat is starting to turn tender.
- Remove the foil, turn the oven up to 200 °C and turn the ribs over. Brush them with the honey mixed with a little of the juices from the tin.
- Roast uncovered for about 25 minutes, until the ribs are glossy and golden and the potatoes tender.
- Cut the ribs between the bones and serve with the potatoes.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
