Translated to Baked Ribs with Potatoes, this is an easy way to make ribs at home! They pair very nicely with one of my favorite Italian dishes: risotto alla milanese, which is actually what inspired me to make these in the first place. The ribs came out juicy and tender and practically fell off the bone.
The original recipe didn’t come with exact measurements so below is what I used.
Servings: 4
Ingredients:
1 rack of ribs (Baby Back preferred)
2 glasses of red wine of your choice
2 tbsp olive oil plus more for potatoes
2 garlic cloves, smashed
Fresh rosemary
Sweet paprika (substitute with chili powder)
Black pepper
1 bag of small potatoes (such as fingerlings)
Salt
Directions:
The ribs can be individually cut, cut in half, or kept whole. Place ribs in a covered dish. Combine red wine and olive oil in a small bowl and pour over ribs. Add garlic and a few sprigs of rosemary. Sprinkle a generous amount of sweet paprika or chili over ribs with some black pepper. Cover and refrigerate for 1 hour or up to 4-5 (preferred), flipping once half way through.
When you have about 20 minutes left to marinate, preheat your oven to 375. Transfer ribs to a baking dish with the marinade and additional sprigs of rosemary and sprinkle on some more sweet paprika or chili powder. Bake for 40 minutes if you cut the ribs or 1 hour if kept half or whole. Baste the ribs half-way through the cooking time.
When you have 40 minutes remaining for the ribs, bring a large pot of water to a boil for the potatoes. Boil potatoes for 5 minutes, then drain and cut them into your desired size. Place them in a bowl and toss in oil, pepper and salt. Add to your ribs when you have 20 minutes remaining to your bake time.
Ribs and potatoes should be done at the same time. If needed, remove the ribs and give the potatoes a few more minutes in the oven. Meanwhile, cut ribs if you haven’t already and serve with potatoes and whatever else you decide to pair with it!
Recipe from Giallo Zafferano.
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