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How to cook ribs with potatoes in a frying pan. Pork ribs with potatoes

To impress at a family dinner or holiday feast, you don't have to spend years at the stove honing your culinary skills.

Pork ribs baked with potatoes are sure to have a stunning effect on their tasters!

Easy to prepare, this dish does not limit the housewife in the choice of ingredients and method of preparation.

They can be prepared in different ways: stewed in a pan, fried in a pan, baked on the grill.

Your homemade herbs and spices will come in handy.

You can add honey, sour berries, fruits or fresh vegetables.

No matter how you experiment, main feature ribs is that every time you get a new and unusual tasting dish!

Today we will bake pork ribs with potatoes in the oven. It is when cooked in the oven that the ribs become incredibly soft, juicy and appetizing. The meat easily separates from the bone and releases its own amazing juice.

General principles for cooking pork ribs baked with potatoes in the oven

1. The main thing is to find high-quality, fresh and good pork. Buy ribs from trusted sellers who raise pigs on their own farms, and then cooking success is guaranteed! Otherwise, tough pork will ruin the whole dish.

2. Don’t forget to take the time to marinate the meat - then it will be tender, soft and juicy. This rule was borrowed from cooking barbecue. It is best to marinate overnight. And don’t forget to baste the ribs with the resulting marinade during the baking period.

3. Don't skimp on spices! This will add piquancy and sophistication to your dish. Due to individual preferences, choose them according to your taste preferences.

Pork ribs with potatoes in the oven

A simple recipe for baking ribs with a side dish - tasty, satisfying and doesn’t require much time!

Ingredients

Pork ribs – 600 g;

Potatoes – 9 pieces;

Salt pepper;

Garlic – 2 cloves.

How to cook

1. The potatoes must first be peeled, then grated onto a baking sheet, having previously evenly greased it with vegetable oil. Sprinkle the grated round potatoes generously with salt, stirring with your hands. We distribute the potatoes on our metal sheet.

2. Wash the ribs, freeing them from excess fat, cut into medium pieces. Salt, pepper, add garlic and mix.

3. Place the pork ribs on top of the potatoes so that they are completely covered. We place the ribs on top, since they are fatty and will melt as they cook, and the fat will lubricate the potatoes well. We do not add oil, everything will be cooked in own juice.

4. Place in the oven at 180 degrees. Bake for 45-60 minutes, be sure to remember to turn the pork ribs halfway through the process.

Pork ribs with potatoes in the sleeve

The sleeve is a roll of polyethylene with a special clip, which can be purchased at any supermarket. It is often included in spice sets. What's good about this recipe? During baking, steam is generated inside the sleeve, which warms the meat, which makes the ribs tender in taste. Also, using this recipe makes the cooking process enjoyable and easy and leaves the oven clean! This recipe is perfect for housewives who don’t have time to marinate meat.

Ingredients

Pork ribs – 800 g;

Potatoes – 80 pieces;

Bulb onions;

Garlic – 4 cloves;

Salt pepper.

How to cook

1. Cut the ribs, 2 bones per piece.

2. Add spices by eye and leave for half an hour.

3. We begin to start the sleeve with potatoes, first adding salt and pepper. Place the ribs on top. Squeeze the garlic for flavor.

4. Tie the sleeve and place it on a baking sheet in the oven for an hour at 190 degrees.

5. Place in a baking tray on parchment paper so that the sleeve does not stick to the bottom. Otherwise it will tear and the juice will leak out. Use a toothpick to pierce the sleeve on several sides.

6. Leave to cook for an hour. 15 minutes before the end, cut the top of the bag so that the meat browns.

7. Place the cooked ribs with potatoes in a deep container and pour the resulting juice on top.

Spicy pork ribs with potatoes in the oven

This recipe is suitable for those who have spicy food lovers in their family.

Ingredients

Pork ribs – 700 g;

Potatoes – 7 pieces;

Dry adjika – 1 teaspoon;

Onions – 2 pieces;

Salt – 1 pinch;

Ground red pepper – 0.5 teaspoon;

Garlic – 2 cloves.

How to cook

1. Wash the ribs, chop, rub with spices (ground red pepper, adjika), finely chopped garlic and coarsely chopped onion rings. Leave to marinate for several hours.

2. Cut the potatoes, neither large nor small, into medium pieces, which will be ready in 40-45 minutes during baking, add salt.

3. Place the potatoes on the bottom of the baking dish, place neat pieces of ribs on top and fill the empty space with onion rings.

4. Bake at 190 degrees for about an hour.

5. Serve the ribs hot.

Juicy pork ribs with country-style potatoes

Ruddy, fried and so delicious ribs!

Ingredients

Pork ribs - 500 g;

Potatoes – 10 pieces;

Bulbs – 2 pieces;

Salt, pepper mixture - to taste;

Granulated garlic - to taste.

How to cook

1. Cut each rib in the middle so that the same amount of meat remains on each bone on both sides. Place the chopped ribs in a container.

2. Chop the onion finely into cubes. The onion will give juice, thereby making the dish more juicy. Add spices, salt and mix with your hands. Let's put it in the refrigerator for a day. The ribs will be well saturated with spices and marinated.

3. We will bake in the sleeve. We put the ribs in it and close it with a special clamp, which, as a rule, comes with the kit. Mix the sleeve and send it to the preheated oven. For about an hour, turning occasionally.

4. When we see that the ribs are already approaching, cut the sleeve and leave for 10-15 minutes to brown. Pour over the juice and onions formed during the baking process.

Pork ribs with caramelized crust

The trick to the recipe is the honey-mustard marinade, which will make the meat especially juicy, aromatic and crispy.

Ingredients

Pork ribs – 600 g;

Potatoes – 4-5 pieces;

Onions – 2 pieces;

Tomato paste – 30 g;

Garlic – 2 cloves;

Vegetable (or olive) oil – 1.5 tablespoons;

Mustard – 1 tablespoon (if spicy, then 1 teaspoon);

Paprika - a pinch;

Black pepper - a pinch;

Salt - to taste;

Water – 150 ml;

Honey – 2 tablespoons.

How to cook

1. For the marinade, you need to chop the garlic and onion finely enough, add salt, pepper, add mustard, pour tomato paste, other spices and water. Mix with your hands to form juice.

2. Wash the ribs, divide into medium pieces, remove fat and immerse in the resulting mixture.

3. Marinate for an hour to a day in a cold place (refrigerator, balcony or cellar). A simple rule applies here: the more time you wait, the better! For better marinating, you can put the ribs in bags, pour the marinade into them, release the air, screw them tightly and put them in the refrigerator.

4. After marinating, place the ribs in a dish lined with paper or foil.

5. Place potatoes, cut into 4 parts, around the ribs.

6. Pour the remaining marinade into a fireproof container and add boiled water and add honey. This trick will help us achieve that same crust on the ribs. Place in the oven and pour boiling marinade over the meat every 20 minutes. The presence of a sweet note can be neutralized with lemon juice if desired.

Pork ribs with potatoes in foil

The meat is made simply and serves as an alternative to baking in a special sleeve.

Ingredients

Ribs – 1 kg;

Potatoes – 10 pieces (medium size);

Vinegar 9% - 1 tablespoon;

Carrot;

Sour cream (mayonnaise) – 1-2 tablespoons;

Parsley – 100 g;

Green onions– 100 g;

Seasonings (optional).

How to cook

1. Wash the ribs, cut them, add seasonings, sprinkle with vinegar and leave for several hours.

2. Peel the carrots and potatoes, cut into cubes and brush with sour cream, sprinkling with parsley.

3. Place vegetables on a baking sheet and cover with ribs on top.

4. Wrap the mold in foil and set it at 200 degrees for 1.5-2 hours.

5. After about an hour and a half of baking, open the foil and leave to bake in open form until golden brown.

6. Sprinkle with green onions before serving.

Pork ribs with potatoes and mushrooms

Ingredients

Pork ribs – 500 g;

Potatoes – 5 pieces;

Champignon mushrooms – 300 g;

Onion – 1 piece;

A bunch of fresh parsley;

Salt, pepper and seasonings to taste.

How to cook

1. Wash and cut the pork ribs into even pieces with a knife.

2. Onion cut into rings.

3. Mix onions with ribs, adding spices, salt, allspice and garlic. Mix so that each piece is filled with spices.

4. Leave in the refrigerator for half an hour or an hour.

5. Fresh mushrooms rinse, dry and chop into thin cubes.

6. Peel the potatoes, cut into slices and add salt.

7. Place meat on a baking sheet as the first layer, mushrooms as the second, and cover the top with potatoes.

8. Cover with foil and bake for 60-80 minutes. Once ready, remove the foil and leave for another 10 minutes.

9. Ready dish You can sprinkle generously with fresh parsley or other herbs.

Pork ribs with potatoes in the oven - useful tips and tricks

The secrets of preparing any dish begin with the right approach to choosing ingredients. When choosing meat, which forms the basis of our dish, pay attention to its appearance. The ribs should be a light pink color with a smooth surface and a thin layer white. The smell should be pleasant and sweet.

It’s easy to determine if the ribs are ready: just pierce them with a fork and notice the clear juice flowing from the meat. Under no circumstances should blood be visible. This indicates that the meat is not sufficiently prepared and its consumption is undesirable.

It is advisable to marinate the ribs overnight in the spices that will be used for baking. Don’t be afraid to keep them in a cold place, this will only benefit the process, the meat will become pliable and soft.

In order not to overdo it with the sweet taste of the meat, add a little less honey than prescribed in the recipe. And if you’ve already added it and feel too sweet, then don’t worry - just help will come lemon juice.

Dishes with pork ribs open up a huge scope for imagination and creativity! Don’t be afraid to make your own adjustments and delight your loved ones with your culinary masterpieces.

Cook with pleasure!

One of our favorite dishes that we cook quite often is stewed pork ribs with potatoes. Based on the cooking principle, this dish is classified as a stew. Ragu is more a method and technology of cooking than the name of a dish. Any stew is always a tasty and satisfying dish, and they say that the word itself comes from the Old French ragoûter - to revive (improve) the taste, although in modern language It's just a stew.

The essence of any stew, and pork ribs with potatoes is no exception, is the very slow stewing of fried pieces of food. Pieces of meat or ribs with a small bone, poultry or game, fish and even mushrooms are fried and then stewed under a lid over low heat. Usually, vegetables are stewed with meat, which, when cooked, become a thick and aromatic sauce.

But the stew is not always prepared from large pieces, such as -. Italian meat is considered a stew, although the minced meat in it is highly ground. Or, it’s worth remembering, in which very large pieces of chicken, or even a quarter of the carcass, are stewed in a thick and complex vegetable sauce.

In our country, most often, such dishes mean stewed “old” meat with bones - a legacy of a commodity shortage, and the sauce was limited to tomato paste and, at best, meat broth. Pork ribs with potatoes, in a sense, is such a dish, although it is prepared from selected vegetables and the best fatty pork ribs that you can buy.

The best vegetables for stew

In a large frying pan, melt a piece of natural butter and add olive oil to it. Pork and potatoes will be fried in such a fat mixture, which will significantly improve the taste of the dish. The rabbit is fried in this mixture when preparing the dish of rabbit stewed in wine.
Mix and melt butter and olive oil

Chop the pork ribs into pieces 4-5 cm long. This is approximately the length of a matchstick. If there is a thick layer of meat and fat on the outside of the bone, the pieces can be additionally cut in half along the bone. Over medium heat, fry the pork ribs until nicely browned. Fatty pork cooks quickly, so there is no need to cover the pan with a lid.
Fry pork ribs until golden brown

Peel the onions and carrots. Cut the onion into large strips along the onion. Cut the carrots into oblong cubes - quite thick. Peel the hot pepper from seeds and inner white membranes, chop with a knife - not very finely.

At the same time add to the fried pork ribs chopped onions, carrots and peppers, and add all the unpeeled garlic cloves. Continue frying the meat and vegetables until the onions are browned and the carrots are soft. Add spices and salt.
Fry vegetables with meat and add spices

Separately, I would like to dwell on the spice mixture. For home cooking, I periodically mix simple spices that I use for first and second courses. This mixture consists of 3 tsp. dry sweet red pepper, coarsely chopped, 2 tsp. coarsely ground together with dry seeds hot pepper, 1 tsp. dried granulated garlic, 2-3 tsp. dry aromatic herbs characteristic of Mediterranean cuisines - savory, thyme, parsley, oregano, etc. If desired, you can add 0.5-1 tsp. crushed black peppercorns and a little fine “extra” salt. The mixture stores well in a closed jar, and all components are commercially available.

Pour saffron or its substitute (marigold) with a glass of boiling water in advance and let it brew. Strain the infusion through a tea strainer and pour it into the frying pan in which the fried pork ribs and potatoes are cooked. Add peeled and diced potatoes to the meat and vegetables. Add half a glass of dry white wine. Bring the liquid to a boil and cover the pan with a lid.
Add diced potatoes and add liquid

Simmer the pork ribs with potatoes, covered, over low heat for 30-40 minutes. You should be guided by the readiness of potatoes and carrots. Ideally, the potatoes will be ready, and their outer layer will begin to boil and mix with the liquid, forming a thick sauce.

Potatoes stewed with meat are one of those dishes that are great for both an everyday lunch and a holiday feast.

Absolutely any meat can be used for this dish. It can be tender turkey, flavorful lamb, dietary rabbit or high-calorie pork. It all depends on national traditions And taste preferences eaters gathered at the table.

If a housewife cooks potatoes with pork, then most often she uses the sirloin: there is no need to bother with bones, and stewing the flesh is faster than meat on the bone.

Take at least the same ribs. If the pork is not old, then they can be cooked quite quickly.

Despite the presence of bones, stewed potatoes with ribs can be served hot even to guests. True, you will have to make sure that everyone gets a neatly trimmed rib with enough meat.

Pork ribs stewed with potatoes: cooking details

It is better to cook stewed potatoes with ribs in a cauldron or a wide, thick-walled bowl so that the contents can be easily mixed.
The taste of meat on ribs largely depends on proper preparation them for stewing. It is recommended to fry pork ribs, as well as one pulp, before stewing. But if the fillet can be brought to a golden brown crust, then the ribs after such processing may turn out dry and tasteless.
Therefore, the ribs are only lightly fried on both sides until golden brown, followed by the addition of onions, which make the meat juicy.
Pork ribs and vegetables are fried in vegetable or melted butter or lard. You can also use lard (fresh, salted or smoked). It is cut into small cubes and placed in a hot frying pan. When the fat is rendered, the greaves are removed. They can be added to the dish before the end of the stew so that they do not have time to soften too much.
If the ribs are covered with a layer of fat, it needs to be cut off. Or fry the bones without adding oil, since the rendered fat is quite enough to fry the rest of the vegetables.
In addition to potatoes and onions, carrots, tomatoes, zucchini, eggplants, and peppers are added when stewing ribs. It all depends on the time of year and the financial capabilities of the owner.
But even with just one potato, the dish turns out very tasty, especially if the seasonings and spices are chosen correctly.
Typically, caraway seeds, dill, garlic, and Bay leaf, any pepper. The dish will acquire a piquant taste if you add coriander, cilantro, suneli hops, marjoram, and thyme.
When ready, the meat should easily fall away from the ribs, the potatoes should be soft, and the carrots should retain their original shape (unless, of course, they were grated).

Pork ribs stewed with potatoes (garlic)

Ingredients:

pork ribs – 0.8-1 kg;
potatoes – 800 g;
medium-sized onions - 2 pcs.;
medium-sized carrots – 1 pc.;
garlic – 5 cloves;
bay leaf – 3 pcs.;
refined vegetable oil – 1 tbsp. l.;
salt;
ground black pepper.

Cooking method

If you get whole ribs, cut them into several parts. Wash in warm water, rinse with cold water, dry with paper towels.
Fry in a hot frying pan with added oil until light brown. Place in a cauldron or other suitable container.
Sauté finely chopped onion in the remaining fat. Add sliced carrots to it and stir. Fry for 3-4 minutes.
Place the vegetables in a cauldron and put on fire. Pour boiling water up to the level of the meat. Close the lid. Simmer over low heat for 30-40 minutes.
Cut the prepared potatoes into large cubes. Place in cauldron with ribs. Add salt, pepper, bay leaf. Stir. If there is not enough liquid, pour in boiling water so that two-thirds of the potatoes are covered with broth.
Continue simmering until the potatoes and meat are soft. 10 minutes before readiness, add finely chopped garlic and mix gently.

Pork ribs stewed with potatoes (home-style)

Ingredients:

pork ribs – 0.7 kg;
potatoes – 0.8 kg;
medium-sized onion – 1 pc.;
small carrots – 1 pc.;
flour – 1 tbsp. l.;
celery root – 50 g;
parsley root – 20 g;
tomato paste – 50 g;
rendered lard – 50 g;
bay leaf – 3 pcs.;
salt and pepper;
greenery.

Cooking method

Dry the prepared pork ribs with a paper towel, sprinkle with salt and pepper, and roll in flour.
Fry in lard until not too crispy. Place on a plate.
Peel and wash the onions, carrots, celery and parsley. Cut the carrots and roots into equal cubes, finely chop the onion. Fry the vegetables in the remaining fat. Also place in a separate bowl.
Peel the potatoes, wash them, cut them into slices. If there is no fat left in the pan, add a little more lard and heat well. Lightly fry the potato slices on it. Stir in remaining vegetables.
Take a spacious cauldron. Place half of all the vegetables on the bottom and place the ribs on them. Top with remaining vegetables. Add tomato paste and bay leaf. Do not stir.
Fill the contents of the cauldron with hot broth or water. Close the cauldron with a lid and simmer over low heat for about an hour. Do not stir the vegetables while stewing, otherwise the potatoes will lose their shape. About twenty minutes before the end of cooking, taste the broth to see if there is enough salt. If necessary, add more salt. Sprinkle the finished dish with herbs.

Pork ribs stewed with potatoes and bell peppers

Ingredients:

pork ribs – 0.8 kg;
potatoes – 0.8 kg;
onions – 2 pcs.;
carrots – 1 pc.;
ground paprika – 1 tbsp. l.;
bell red pepper – 1 pc.;
refined vegetable oil – 1 tbsp. l.;
ground black pepper - a pinch;
salt;
bay leaf – 2 pcs.;
dried basil – 1 tsp.

Cooking method

Cut the pork ribs into several pieces, wash, carefully removing any fragments, and dry with a paper towel.
Rub with pepper, add a little salt and immediately fry in a hot frying pan with added oil until golden brown. Transfer to a cauldron. Pour boiling water to cover the meat, close the cauldron with a lid, and simmer the bones over low heat for 30 minutes.
Peel and wash all vegetables. Cut the carrots into thin slices, finely chop the onion, and cut the pepper into strips.
Using the remaining oil, first sauté the onion, then add the carrots. Stir, fry for 5 minutes. Put bell pepper, stir, heat for another three minutes. The peppers should soften, but not brown.
Transfer the vegetables to the cauldron with the ribs.
While the meat is stewing, cut the potatoes into medium-sized wedges or cubes.
When the meat becomes almost soft, add potatoes, paprika, basil, and bay leaf. Pour hot water. It should lightly cover the potatoes. Stir. Try to see if there is enough salt, add salt. Simmer until the potatoes and meat are soft. Sprinkle the finished dish with herbs.

Note to the hostess

If you decide to add other vegetables to the potatoes, calculate their quantity in such a way that the main place is given to the potatoes, and they only serve as a vegetable additive.

You can diversify the taste stewed potatoes with pork ribs, having previously marinated the meat in soy sauce or a mixture of herbs.

Do not marinate ribs in vinegar or any acid. Marinated meat, of course, tastes better, but potatoes in an acidic environment will stew longer and will turn out less crumbly, but more dense.

It is believed that smoked ribs go well only with pea soup. It's time to dispel this stereotype by stewing potatoes with smoked pork ribs. If you follow the recipe, you get a tasty, aromatic, spicy dish with hints of smoked meat. The total time spent is about 1 hour.

As a container for stewing, you can use a deep frying pan, cauldron or pan with thick walls.

Ingredients:

smoked pork ribs – 500 grams;
potatoes – 1 kg;
onions – 2 pieces;
carrots – 1 piece;
garlic – 3 cloves;
tomato paste – 1.5 tablespoons;
bay leaf – 2 pieces;
vegetable oil - for frying;
water – 1-2 glasses;
salt, seasonings and spices - to taste.

Ground paprika, hot red pepper and ground black pepper go well with potatoes and smoked ribs.

Recipe for potatoes with smoked ribs

1. Cut the ribs into portions, leave the bones, they add their own flavor.

2. Wash the potatoes, peel them, cut them into large slices, grate the carrots, chop the onion and garlic into small pieces or cubes.

3. Heat the cooking container with vegetable oil. Add onions, garlic and carrots. Fry over low heat until soft and transparent color vegetables

4. Add tomato paste and spices. Mix. Fry for 2-3 minutes.

5. Place the ribs and potatoes in a container, add water (it should cover the layer of potatoes), and mix lightly.

6. Cover with a lid and simmer the ribs with potatoes for 30 minutes. Season with salt, add bay leaf and peppercorns (optional).

7. Simmer covered for another 10-15 minutes until cooked (potatoes can be easily pierced with a fork).

8. The finished dish can be slightly cooled and served immediately, but it is better to let it brew for a couple of hours and then reheat it again, then the aroma will be fully revealed.

When I bake pork ribs, my vegetarian neighbors quietly hate me, and my non-vegetarian neighbors almost openly envy me. The aroma from the windows is simply amazing! If you need to feed a large group of familiar (or not so familiar) people without hassle and unnecessary nerves, choose this particular part of the carcass. It can be used to make an excellent appetizer with beer or a hearty main course with a full side dish. One of the most reliable and successful options, in my opinion, is baked pork ribs in the oven with chopped potatoes. The recipe is with photos that I took for greater clarity, although the cooking process itself is very simple. It comes down to 3 main steps: preparing and marinating the meat, cutting the potatoes and baking. Everything is simple, fast and very tasty.

Fragrant pork ribs in the oven, baked with potato pieces

If you are afraid of drying out the ribs (which is very difficult to do, in fact), cook them in a special sleeve or bag made of heat-resistant transparent film. It will create the effect of a steam bath, so the pork will retain as much moisture as possible inside.

Ingredients:

How to cook ribs with golden brown crust and potato side dish (step-by-step recipe with photos):

Wash the meat and dry with paper towels. Divide into portions - cut into individual ribs or into pieces of 2-3 pieces. You can leave the piece whole.
I prepared the marinade using dry adjika. It contains: Adyghe salt, red and green pepper flakes, white and black pepper, suneli hops, coriander (cilantro), parsley, garlic and dill. You can make a bouquet of spices yourself or use another seasoning for roasting pork (ribs). Add spices and a pinch of salt into a bowl. Add prepared mustard (powder or grains). Pour in vegetable oil. Stir.
Pour the marinade over the ribs. Use your hands to spread the flavorful mixture over the meat. Massage it a little so that it penetrates the fibers faster. Leave at room temperature for 15-20 minutes. If possible, refrigerate for a couple of hours for longer marinating.
Depending on the condition of the skin, peel the potatoes or simply wash them. If upper layer with flaws, green spots and eyes, remove it. Typically, “overwintered” tubers are cleaned in mandatory. If the potatoes are “young”, you don’t have to remove the peel. Cut the vegetable into slices of any shape. Season ready-made mixture herbs or collect it yourself (thyme, basil, rosemary, oregano, marjoram, peppermint, sage, savory - 3-5 spices to choose from will be enough). For a nice touch of garnish, you can use a curry mixture or a little turmeric. Pour in a spoonful of oil and add a pinch of salt. Stir.
Place the potatoes in a sleeve (bag) or on baking foil. Top with marinated ribs. Seal tightly. Place in a heatproof dish. I have a small baking tray. Therefore, I first laid out all the products on it, and then put heat-resistant film on top. Place the dish in a preheated oven. Cook at 180 degrees for 35-40 minutes. Cut and remove the sleeve. Return the ribs back to the oven until crispy. This usually takes 10-15 minutes. If there is a grill function, I recommend turning it on.
When the delicious ribs and potatoes are cooked through in the oven, take them out and serve. Delicious!

Juicy ribs (brisket) in the oven with potatoes

A tasty and versatile dish. When you don’t have time to cook dinner, quickly cut the potatoes into large slices, put the ribs on it - and into the oven! No more active participation in cooking is required!

Required Products:

How to deliciously and easily cook pork ribs in the oven (simple recipe with step-by-step photos):

Prepare the marinating mixture. Combine paprika, black and red peppers, a little salt and crushed garlic in a small bowl. Grind with a spoon or mortar pestle to release the juice from the garlic pulp. Add 2-3 spoons of oil. Stir.
I baked the ribs as a whole piece. Or rather, there were few ribs there, most of piece - brisket. But the cooking principle is the same. Brush the surface of the pork with the marinade. Place in a container. Marinate for at least 30 minutes. Optimally - 2-3 hours (in the refrigerator). Before applying the marinade, be sure to dry the ribs from moisture. Otherwise, the oil mixture will not be absorbed into the fibers.
Wash the potato tubers. If they are smooth, beautiful, and there are no defects on the skin, you don’t have to peel the potatoes. Cut each potato into 4-8 pieces. Place in a bowl. Sprinkle with spices: thyme, turmeric and rosemary. Since the meat was quite fatty, I did not add oil to the potatoes. Look at the situation. Add some salt. Mix with your hands.
Place potato wedges on a baking sheet.
Place the ribs on them. Place in the oven to bake for about 60 minutes. Cook the first 10 of them at a temperature of about 230 degrees. Then reduce the heat level to 180-190. Continue baking until done. Check the doneness of the ribs with a toothpick. If you see clear juice when punctured, the meat can be removed. Use the same toothpick or fork to determine if the potatoes are done. It should be soft on the inside and evenly fried on the outside.
This is how the pork turns out - juicy and rosy.
When serving, divide the ribs into portions. Serve with delicious potato slices.