John Myers
Spare Ribs with Potato Wedges
The perfect spare ribs with potato wedges recipe with a picture and simple step-by-step instructions.
- 1 kg Pork ribs
- 8 Discs Smoked belly bacon, thinly sliced
- 400 g Potatoes, mainly waxy, peeled
- 750 ml Beef broth
- 2 Toes Garlic
- 2 tbsp Tomato paste
- 5 tbsp Honey
- 20 g (Rohr)Zucker
- 1,5 tbsp Mustard
- 3 Branches Marjoram, fresh
- 2 tbsp Vegetable oil
- 40 ml Olive oil
- Salt
- Preparation (2 hours before or the day before): Wash, pluck and finely chop the marjoram. Cut the ribs into the desired pieces. Press the garlic and make a marinade with mustard, honey, cane sugar, marjoram, salt and pepper. Now rub the ribs with ⅔ the marinade and let them steep for at least 2 hours (even better overnight). Peel the potatoes and cut in half lengthways, wrap each half potato in a slice of bacon and brush with a little olive oil. Spread the rest of the olive oil on a deep baking sheet.
- Place the marinated ribs in the deep baking sheet. Place in the combination oven or steam oven and bake at 180 ° C intermittent steam cooking. After 30 minutes, add the potatoes to the baking tray and pour the stock over them. Bake for another 70 minutes. Arrange the spare ribs and potatoes, use the remaining marinade as a sauce, stretch with ketchup or barbecue sauce if necessary.
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