Sticky Ribs with Crispy Thin Potatoes
Sticky Ribs with Crispy Potatoes is the cold-weather meal you need to make tonight! The tender ribs and crispy potatoes are tossed with a sweet and sour vinegar sauce and finished with cherry peppers and fresh parsley. Perfect with a chunk of crusty bread!
Servings: 4
Ingredients
For the ribs
- 4 pounds baby back ribs or 2 racks
- 4 teaspoons Diamond Crystal Kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon granulated garlic
For the potatoes
- 2 1/2 pounds Yukon Gold potatoes
- 1/2 cup olive oil
- 2 teaspoons dried oregano
- salt and pepper to taste
For the sauce
- 1/4 cup olive oil
- 10 cloves garlic sliced
- 2 tablespoons flour
- 1/4 cup sliced cherry peppers stems and seeds removed
- 1/2 cup dry white wine
- 1/2 cup red wine vinegar
- 3 tablespoons honey
- 2 cups low-sodium chicken stock
- 1/4 cup minced flat-leaf Italian parsley
Instructions
For the ribs
- Preheat oven to 300°F and set the rack to the middle level.
- Dry off the ribs with paper towels. If the membrane has not already been removed, use a paper towel to grab and pull it off. Season the ribs with salt, pepper, and garlic powder on all sides. Wrap the ribs in foil and place them on top of a foil lined baking sheet.
- Bake for 90 minutes then check for tenderness. The ribs should be almost fork tender. If they are too hard, wrap and return to the oven for another 20-30 minutes.
- Remove the racks from the foil and cut into individual ribs. Pat dry to remove excess moisture. Tent the ribs with foil and set aside.
For the potatoes
- Turn the oven heat up to 450°F
- Slice the potatoes into 1/4" or thinner rounds. A mandoline works best for this step. Pat the potatoes dry and toss with olive oil, salt, pepper, and oregano. Arrange the potatoes on a parchment paper lined baking sheet, allowing some overlap.
- Roast for 15 minutes, then turn the potatoes with a spatula. Return to the oven, and roast for another 15-20 minutes or until the potatoes are crispy.
For the sauce
- Heat a large broiler safe pan to medium heat and add the olive oil along with the garlic. Once the garlic turns lightly golden add the flour and cook for 1-2 minutes or until golden.
- Add the cherry peppers, vinegar, white wine, and honey, and turn the heat to high. Boil until reduced by half.
- Add the chicken stock, bring to a boil once more, and again reduce by half. The sauce should be sticky and coat the back of a wooden spoon. Turn the heat off. Taste the sauce and if required, season with salt to taste.
- Add the ribs to the sauce and mix well to coat. Turn on the broiler and set the rack to the second highest level. Broil the ribs, turning them every minute or so until they are browned on all sides. Watch carefully so they don't burn. Remove from the oven.
- Place the potatoes in a large platter and arrange the ribs on top. Drizzle any remaining sauce onto the potatoes. Sprinkle with parsley and and serve immediately. Enjoy!
Notes
- Ribs. Either baby back or spare ribs can be used for this recipe. Spare ribs or St. Louis (trimmed spare ribs) will take a bit longer to cook.
- Pan size. You will need a 14-inch stainless steel pan for broiling the ribs. If you don't have a 14-inch pan, add the sauced ribs to a large baking pan and sheet before broiling.
- Spice level. Test the cherry peppers for spice level. Adjust to personal taste.
- Leftovers. Sticky ribs with potatoes can be refrigerated for up to 3 days and can be reheated in the oven or microwave.
Nutrition
Calories: 1269kcal | Carbohydrates: 59.5g | Protein: 53.9g | Fat: 89.5g | Saturated Fat: 29.1g | Cholesterol: 239mg | Sodium: 1262mg | Fiber: 6.7g | Sugar: 16.3g | Calcium: 135mg
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