In the same bowl, combine soy sauce, Worcestershire sauce, and Frank's sauce, mixing them well. Pour this mixture evenly over the meat on the ribs, ensuring each piece is well coated. Cover the ribs with aluminum foil and let them marinate in the refrigerator for at least 30 minutes to allow the flavors to develop.
Meanwhile, bring two pots of water with a little salt to a boil. If you're using new potatoes, add them to one of the pots when the water starts to boil. If you have old potatoes, add them to cold water and bring it to a boil. Boil the potatoes until they are almost done, about 90%, then drain them and let them cool. In the other pot, boil the carrots to about 70%, then drain them and set aside.
In a separate bowl, mix the chopped garlic with olive oil to create a flavorful paste. Preheat the oven to 180°C (gas mark 4). Remove the meat from the refrigerator and remove the aluminum foil. Prepare a baking tray greased with a little olive oil, then place the ribs bone-side down. Cover the ribs again with another sheet of aluminum foil and place the tray in the oven, setting a timer for 30 minutes.
After 30 minutes, remove the tray from the oven and gently mash the potatoes with a fork, then place them alongside the ribs without removing the foil from the meat. Sprinkle rosemary, salt, and pepper over the potatoes and add a few tablespoons of the olive oil and garlic mixture on top. Put the tray back in the oven for another 30 minutes, then remove the foil from the ribs and leave them in the oven for 15 more minutes to brown nicely.
Mix the ingredients for the sauce in a bowl, and once the ribs are browned, take the tray out of the oven. Brush the meat with the prepared sauce, then move the tray to the grill function of the oven, leaving it for 1-2 minutes or until you achieve a crispy crust, as preferred. Turn off the grill and leave the tray with ribs and potatoes in the oven, with the door slightly open, for at least 5 minutes to allow the flavors to meld.
Meanwhile, in a skillet, sauté the carrots in butter, adding salt and pepper to taste. Finally, portion the ribs and serve them warm, alongside the carrots and potatoes, for a delicious and comforting meal. Make sure the meat reaches at least 71°C (160°F) to be perfectly cooked. This recipe will not only impress but will turn a simple dinner into a true culinary experience!
Ingredients
For 2 servings: 500 g ribs Marinade: 1/4 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon sweet paprika a pinch of cayenne pepper 1/4 teaspoon fine sea salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon allspice 1 teaspoon organic low-sodium soy sauce 1/4 teaspoon Worcestershire sauce 1/4 teaspoon Frank's sauce or a few drops of Tabasco For the sauce: 2 tablespoons ketchup 1 teaspoon organic low-sodium soy sauce 1 tablespoon honey a pinch of cayenne pepper For the vegetables: 4 medium new potatoes peeled and washed 1/2 teaspoon rosemary salt and freshly ground black pepper 1 clove finely grated garlic 2 tablespoons olive oil 2 bunches of small well-washed carrots salt and freshly ground black pepper 20 g unsalted butter