Baked pork ribs in a herb crust with new potatoes
10 servings
30 minutes
Baked pork ribs with herb crust and young potatoes is a classic Italian dish that embodies its simplicity and aromatic sophistication. Traditionally, Italians use fresh herbs like rosemary, thyme, and sage to give the meat a rich flavor, while garlic and olive oil make it tender and juicy. The crispy spice crust envelops the juicy ribs, creating a perfect balance of textures. The young potatoes baked alongside the meat absorb its aromas, becoming soft inside and golden outside. This dish is perfect for cozy family dinners or festive gatherings where the rich taste and aroma of fresh natural ingredients are appreciated. Serving it with a glass of red wine allows one to fully immerse in the atmosphere of a warm Italian evening.
1
Preheat the oven to 220 degrees.
2
In a bowl, mix olive oil, minced garlic, rosemary, thyme, and sage.
- Extra virgin olive oil: 0.3 glass
- Garlic: 3 cloves
- Chopped fresh rosemary: 2 tablespoons
- Chopped sage leaves: 2 tablespoons
- Chopped fresh thyme: 2 tablespoons
3
Salt and pepper the meat and rub it with half of the herb mixture.
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Pork ribs: 2.5 kg
4
Place the meat in a fireproof skillet and send it to the oven for 15 minutes.
5
Reduce the temperature to 190 degrees and roast the meat for another 30 minutes.
6
Meanwhile, cut the potatoes in half and mix with the remaining herb mixture. Season with salt and pepper and place next to the meat, cut side down. Fry for another 30 minutes until the potatoes and meat are cooked.
- New potatoes: 1 kg
- Chopped fresh rosemary: 2 tablespoons
- Chopped sage leaves: 2 tablespoons
- Chopped fresh thyme: 2 tablespoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste
7
Place the meat on the board and leave it for 15 minutes.
8
Cut between the bones, place on a plate, and serve immediately with potatoes.
