🍖 Sticky Italian ribs with crispy potatoes

4 servings · prep 20 min · cook 2 h 30

Ingredients

• 1.8 kg baby back ribs (2 racks)
• 4 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp granulated garlic
• 1.1 kg Yukon Gold potatoes
• 120 ml olive oil, plus 60 ml for the sauce
• 2 tsp dried oregano
• 10 garlic cloves, sliced
• 2 tbsp flour
• 1/4 cup sliced cherry peppers, seeded
• 120 ml dry white wine
• 120 ml red wine vinegar
• 3 tbsp honey
• 500 ml chicken stock
• Chopped flat-leaf parsley

Method

1. Remove the membrane from the back of the ribs, season with salt, pepper and granulated garlic.
2. Bake at 150 °C (300 °F), covered with foil, for 2 h: that slow, gentle cooking is what makes the meat tender.
3. Cut the potatoes into large wedges, coat with olive oil, season and scatter with oregano.
4. Roast at 200 °C (400 °F) for 40 to 45 min, turning halfway.
5. For the sauce, soften the sliced garlic in the olive oil, then add the cherry peppers.
6. Dust with flour, stir for a minute, then deglaze with the white wine and red wine vinegar.
7. Add the honey and stock, and reduce until the sauce coats a spoon.
8. Uncover the ribs, coat them with sauce and return them 20 min at 200 °C, basting twice: that repeated glazing is what makes them sticky.
9. Serve with the potatoes and plenty of chopped parsley.

Adapted from Sip and Feast (YouTube)

Open this recipe in Fogar — shopping list, pantry, weekly menu