Smoked pork ribs with golden potatoes

Name: Smoked pork ribs with golden potatoes
Ingredients: 650 g smoked pork ribs; 3 garlic cloves; 1 medium onion (150 g); 2 tablespoons olive oil; 150 ml dry white wine; 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon ground pepper; 3 teaspoons brown sugar; 1 teaspoon pomegranate sauce; 1 teaspoon smoked paprika; 1/2 teaspoon salt; 1/4 teaspoon ground pepper; 1/2 teaspoon dried thyme; 1 kg potatoes; 2 tablespoons sunflower oil; 1 teaspoon smoked paprika; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 head of garlic; 300 g smoked pork belly; 1 medium tomato (150 g); 1 medium cucumber (250 g); 3 garlic cloves; 1/4 teaspoon salt; 1 teaspoon sunflower oil; 100 g sour cream

Meat - Smoked pork ribs with golden potatoes by Francesca L. - Recipia

Smoked pork ribs with golden potatoes are baked in the oven, and the potatoes, boiled first, get browned edges while staying fluffy in the middle. Grilled smoked pork belly and garlic paste with sour cream round out the plate, while tomatoes and cucumber bring something fresh alongside the smoked meat. For the ribs, I choose pieces with the meat evenly distributed between the bones, not just at one end. Prep: 35 minutes. Cooking: 91-101 minutes. Resting: 8 hours. Total time: 9 hours and 56 minutes-10 hours and 6 minutes. Serves: 3. About 1,200 kcal and 49 g protein per serving.

Ingredients

For the marinade

650 g smoked pork ribs
3 garlic cloves
1 medium onion (150 g)
2 tablespoons olive oil
150 ml dry white wine
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground pepper

For brushing the meat

3 teaspoons brown sugar
1 teaspoon pomegranate sauce
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/2 teaspoon dried thyme

For the potatoes

1 kg potatoes
2 tablespoons sunflower oil
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon ground pepper
1 head of garlic

To serve

300 g smoked pork belly
1 medium tomato (150 g)
1 medium cucumber (250 g)

For the garlic paste

3 garlic cloves
1/4 teaspoon salt
1 teaspoon sunflower oil
100 g sour cream

Preparation

1. Put the pork ribs in a dish. Mix 3 crushed garlic cloves, the sliced onion, 2 tablespoons olive oil, the white wine, thyme, salt and pepper, then pour the marinade over the meat. Cover the dish and leave it in the fridge overnight, for at least 8 hours. 2. Preheat the oven to 180°C. Mix the brown sugar, pomegranate sauce, 1 teaspoon smoked paprika, salt, pepper and thyme. Take the ribs out of the marinade, pat them dry with paper towels and brush them with the mixture. 3. Put the ribs in a roasting pan and bake at 180°C for 45-50 minutes. The meat should be browned on the surface and cooked through near the bone; if the piece is thick and meaty, cook it for longer. 4. Boil the potatoes in water for 20 minutes, then drain and peel them. Put them in a roasting pan greased with 2 tablespoons oil, sprinkle with 1 teaspoon smoked paprika, salt and pepper, and add the garlic head cut in half. Bake at 180°C for 20-25 minutes, until browned and soft in the middle. 5. Slice the smoked pork belly and put it on the hot grill. Grill for 3 minutes on each side, until browned. 6. Cut the tomato and cucumber into thin slices. For the garlic paste, peel and crush the 3 garlic cloves with the salt, then stir in the oil and sour cream.

Notes

Store leftovers in a sealed container in the fridge for up to 3 days; reheat the meat covered so it doesn't dry out. The garlic paste can also be served without sour cream if you want to keep the plate dairy-free. Serve the sliced tomatoes and cucumber on the side and, if you'd like a glass of wine, choose a dry white. Ribs with a thick layer of meat need more time than thinner ones. Smoked pork belly can be quite salty, so adjust the salt in the garlic paste after tasting it.