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Oven Baked Pork Ribs with Dirty Mashed Potatoes and Valerianella – Recipe

2013/03/15 by Varga László

aIMG_6706

Ingredients (4 servings):

  • about 1 kg pork baby ribs
  • 200 ml semi dry wine
  • 2 fresh rosemary branches
  • half a lemon for its juice
  • 2-3 teaspoons hot paprika 
  • 1 kg medium sized healy potatoes
  • 50 mg butter
  • 4-6 garlic cloves
  • 100-200 ml milk (depending on how much the potatoes will envelope)
  • salt and lots of freshly ground black pepper to taste
  • a casserole of valerianella leaves or other small leaf salad greens

Preparation method:

  1. Wash the ribs then tap them dry with kitchen paper towel.
  2. Place the ribs and the branches in an ovenproof dish, pour over the wine, the juice of half a lemon and sprinkle the salt and paprika. leave it to marinate overnight.aIMG_6647
  3. Preheat the oven to 170 C.
  4. Wash thoroughly the potatoes but leave their skins on, halve the much bigger potatoes.
  5. Remove the ribs from the marinade and place them ribs in the oven on a grille.
  6. Put the potatoes in the marinade tray and place the tray in the oven under the ribs grille.aIMG_6677
  7. Bake them for 2 1/2 – 3 hours. Meanwhile test the potatoes if they are fork ready and when they are remove them from the oven.
  8. Chop the garlic.
  9. Melt the butter in a heavy bottomed pot, add the garlic and fry it until fragrant and translucent.aIMG_6687
  10. Add about 2/3 of the milk to the pot and heat it up, remove the pot from the fire when the milk is hot but not yet boiling.
  11. Add the unpeeled baked potatoes to the pot and using a wire potato masher, mash them up roughly, stopping when the potatoes still retain some texture and have still some smaller lumps.aIMG_6690
  12. Season it wit salt and plenty of pepper, add some more butter or milk if needed.
  13. Serve while the ribs and potatoes still hot, add some green leaves on the side, I used valerianella ones.aIMG_6699 aIMG_6705

 

Oven Baked Pork Ribs with Dirty Mashed Potatoes and Valerianella – Recipe

Ingredients:

  • about 1 kg pork baby ribs
  • 200 ml semi dry wine
  • 2 fresh rosemary branches
  • half a lemon for its juice
  • 2-3 teaspoons hot paprika
  • 1 kg medium sized healy potatoes
  • 50 mg butter
  • 4-6 garlic cloves
  • 100-200 ml milk (depending on how much the potatoes will envelope)
  • salt and lots of freshly ground black pepper to taste
  • a casserole of valerianella leaves or other small leaf salad greens

Preparation method:

  1. Wash the ribs then tap them dry with kitchen paper towel.
  2. Place the ribs and the branches in an ovenproof dish, pour over the wine, the juice of half a lemon and sprinkle the salt and paprika. leave it to marinate overnight.
  3. Preheat the oven to 170 C.
  4. Wash thoroughly the potatoes but leave their skins on, halve the much bigger potatoes.
  5. Remove the ribs from the marinade and place them ribs in the oven on a grille.
  6. Put the potatoes in the marinade tray and place the tray in the oven under the ribs grille.
  7. Bake them for 2 1/2 - 3 hours. Meanwhile test the potatoes if they are fork ready and when they are remove them from the oven.
  8. Chop the garlic.
  9. Melt the butter in a heavy bottomed pot, add the garlic and fry it until fragrant and translucent.
  10. Add about 2/3 of the milk to the pot and heat it up, remove the pot from the fire when the milk is hot but not yet boiling.
  11. Add the unpeeled baked potatoes to the pot and using a wire potato masher, mash them up roughly, stopping when the potatoes still retain some texture and have still some smaller lumps.
  12. Season it wit salt and plenty of pepper, add some more butter or milk if needed.
  13. Serve while the ribs and potatoes still hot, add some green leaves on the side, I used valerianella ones.
http://chefdepaprika.com/2013/03/oven-baked-pork-ribs-dirty-mashed-potatoes-valerianella-recipe/


4 Comments »

  1. Eniko says:

    Salut,
    Cartofii se fierb/coc cu tot cu coaja? sunt cartofi noi?? inteleg ca se paseaza la fel, cu tot cu coaja..?
    salut

    • Salut Eniko,

      Cartofii i-am copt cu tot cu coaja si de pasat la fel.
      La pasat nu trebuie sa ii pasezi foarte tare ci sa mai aibe ceva consistenta, sa se mai vada bucatelele de coaja care coapte dau o aroma foarte buna impreuna cu usturoiul calit si muuult piper!

  2. Dzoli says:

    Very late here in New Zealand so will continue reading tomorrow.Can not wait to share your beautiful and tasty recipes with my facebook readers on

    Cheers

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