Roasted Pork Ribs with Potatoes and Onion

Name: Roasted Pork Ribs with Potatoes and Onion
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 2 Portionen
Ingredients: 500 g Pork ribs; 1 piece Onion; 2 piece Potatoes; 250 ml White wine; 10 g Brown sugar; 5 ml Extra virgin olive oil; Salt; Ground black pepper

Main course

Save recipe

To save recipes, you need a free MixBuch account.

Or use the MixBuch App:

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Trial expired

You have used the two free save slots. Switch to Premium for unlimited recipes!

Get Premium

Starting at €1.49/month

Cook Time

1 h 50 min

Servings

Difficulty

Easy

Prep Time

20 Min

Description

This dish of roasted pork ribs with potatoes and onion is a traditional Spanish recipe that always triumphs. The meat is tender and juicy, imbued with the flavor of white wine and vegetables. It is ideal for a family meal or a special dinner, especially in the colder months. The preparation is simple, although it requires cooking time in the oven. The potatoes and onion are cooked together with the meat, absorbing all the juices and becoming a delicious side dish. A complete and comforting dish that you will surely love.

Ingredients (8 ingredients)

500 g Pork ribs
1 piece Onion
2 piece Potatoes
250 ml White wine
10 g Brown sugar
5 ml Extra virgin olive oil
Salt
Ground black pepper

Preparation (7 steps)

Preparation of the vegetables

Peel and cut the onion into quarters. Peel and cut the potatoes into slices approximately 1 cm thick.

Preparation of the marinade

In a bowl, mix the white wine, extra virgin olive oil, brown sugar, salt and ground black pepper. Stir well until the sugar dissolves.

Marinating the ribs

Place the pork ribs in an oven-safe dish. Pour the marinade over the ribs, making sure they are well soaked. Marinate for at least 30 minutes, or preferably for 1 hour, in the refrigerator.

Initial cooking in the oven

Preheat the oven to 180°C. Place the potatoes and onion around the ribs in the dish. Bake for 30 minutes.

Turn the ribs and continue cooking

Remove the dish from the oven and turn the ribs over. Baste the meat and vegetables with the juice that has formed in the dish. Bake for another 50-60 minutes, or until the meat is golden brown and the potatoes are tender. Baste the meat with the juice every 15-20 minutes so that it does not dry out.

Rest and final heating (optional)

Once the meat is done, remove it to a plate or tray with a little juice on top, and cover well with aluminum foil to prevent it from cooling. If the meat has cooled, turn off the oven, place the ribs back on top of the potatoes and onion, and let the whole thing heat up together for about five or 10 minutes.